Recipe by Andtototoo!
Kids enjoy eating this and it is convenient for people to eat at a potluck. It does take time to put this together, but the presentation is lovely.
Top Review by jonesies
Served these at a moderate-sized picnic we hosted yesterday. I make some kind of kabob at every function, so I was happy to find this recipe. There were several problems though. They were tedious to make because of the marinade (the items were very slippery and oily). The cheese tortellini was a little difficult to skewer also. I used pepperoni instead of salami, and both green and black olives. I omitted the artichoke hearts and replaced it with a soft mozzarella cheese. They tasted good, I just don't know if I'll go through the work of "kabobing" them again. Thanks for the original idea!
- 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
Directions See How It's Made
- 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.