When we bought our first home, we had a little "house-warming" party. I needed a fun new canapé. In my most up to date Pillsbury cookbook was a formula for Tortellini Kabobs. They were AMAZING! That was more than 25 years prior and they are as yet one of the most mentioned dish at this Nest.
The first formula for the Kabobs called for meagerly cut hard salami, this was so you could overlap it down the middle and after that into a quarter, for the stick.
Cheddar filled Tortellini are joined with green and dark olives, hard salami and Cheese Fantastico dressing for one heavenly cool pasta plate of mixed greens!
- 1 19oz. package frozen cheese tortellini, cooked and drained
- 1 6oz. can of medium size black olives, drained
- 1 7oz jar of manzanilla, green, olives, drained
- 1 14oz. bottle of Bernsteins Cheese Fantastico dressing OR any really good Italian Dressing and 1/4 cup of finely grated Parmesan Cheese. Either will work.
- 1/2 pound hard salami, thinly sliced and cut into bite size pieces OR about 4 slices cut into 1/4 inch thick slices and cubed.
- Chopped parsley and grated Parmesan for garnish
Instructions
- Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta.
- Cook Pasta and drain.
- Drain both types of olives.
- Place the tortellini and olives in a large bowl. Add the diced hard salami.
- Add 3/4 the bottle, of well shaken, Cheese Fantastico dressing.
- Stir until all ingredients are well combined. All to chill for 2-3 hours or overnight.
- Stir just before serving. If needed, add more dressing. Garnish with Parmesan Cheese and chopped Parsley.
- Serve.
- Will keep in the refrigerator for 3-4 days.
Read more our recipe Lemony White Bean Salad with Prosciutto #vegan #vegetarian #soup #breakfast #lunch
0 Comments