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Pasta Salad Kabobs

35 cheese tortellini
25 canned artichoke hearts, pieces
35 grape tomatoes
35 olives
35 blanched broccoli florets
35 salami, slices (optional)
16 ounces Italian dressing
wooden kabob stick, as needed


Cook the cheese tortellini, drain and rinse with cold water. Put the cooked tortellini, artichoke pieces, tomatoes, olives, broccoli and salami in separate containers. Add Italian dressing to each of the containers and stir to mix. Let the ingredients marinate for 1 hour. The salami should marinate in the fridge. When ready to make up the kabobs, take wooden skewers and thread them with the 6 ingredients (five if you want the kabobs to be vegetarian without the salami). You can vary what you put on the kabobs to make each one slightly different, or you can make each of them the same. To put the salami on the skewers, lightly fold each slice in half and then punch the skewer through the meat. As you finish the kabobs, put them in something like a one-layer cake pan (9" x 13"). Cover the pan and chill in the fridge until serving time. You can do a similar kind of kabob using different kinds of fruit.

Source: www.food.com