Karen Gottlieb 

1 package (9 ounces) refrigerated cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

3/4 cup Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

Fresh parsley sprigs, optional

​Mozzarella or jack cheese cut into @40 - 1/2 inch cubes -optional

 

40 skewers -@5 inches long-bamboo or wooden

 

Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

 

Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive, cheese and parsley sprig (if desired) on a skewer. 

Yield: 40 appetizers.