{"id":7567,"date":"2012-06-20T16:59:55","date_gmt":"2012-06-21T00:59:55","guid":{"rendered":"http:\/\/foodiddy.com\/?p=7567"},"modified":"2012-06-20T16:59:55","modified_gmt":"2012-06-21T00:59:55","slug":"antipasto-kabobs","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=7567","title":{"rendered":"Antipasto Kabobs"},"content":{"rendered":"

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I’m always on the search for easy\/creative appetizers. Several years ago I stumbled upon a Taste of Home Summer Appetizer<\/em> magazine at my local grocery store. I’ve been buying them every year since. I’m a sucker for food photos and each recipe includes one – which is one of the reasons why my collection has become my “go to” when searching for new ideas.<\/p>\n

Any kind of kabob makes for easy party food. The presentation looks fabulous and guests can just grab one from the platter. When I first saw the recipe for Anitpasto Kabobs<\/strong>, I knew they would be a hit with my family and friends and I was right.<\/p>\n

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The Ingredients:<\/strong> (Yield: 40 Appetizers)
\n1 Package (9 ounces) Refrigerated Cheese Tortellini – I got the 16oz. package because it was on sale
\n40 Pimento-Stuffed Olives
\n40 Large Pitted Black Olives
\n3\/4 Cup Italian Salad Dressing – Girard’s is my favorite
\n40 Thin Slices Pepperoni – I’ve used regular and turkey
\n20 Thin Slices Hard Salami
\nFresh Parsley Sprigs
\n40 Skewers – I use caramel apple sticks because they hold up well and they are the perfect length<\/p>\n

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Directions:<\/strong>
\nCook tortellini according to package directions. Make sure you don’t overcook the tortellini or it will tear when you try to place it on the skewers. Drain and rinse the tortellini in cold water. I usually never rinse my pasta, but it helps it cool down faster and prevents the pieces from sticking together.<\/p>\n

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You don’t need to use the tri-color package of pasta, but I think it adds to the final presentation.<\/p>\n

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Combine the tortellini, olives and Italian dressing in a bowl and mix thoroughly.<\/p>\n

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Place the mixed contents in a large resealable plastic bag and shove into your already packed fridge :-). Refrigerate for 4 hours or even overnight. Drain and discard marinade before preparing the skewers.<\/p>\n

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For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, black olive and parsley sprigs onto a short skewer. I don’t exactly follow that part of the recipe… I just start threading items onto my skewers randomly. Sometimes several pieces of salami, sometimes 2 pieces of tortellini. I also make some without the salami and pepperoni – total rebel, breakin’ all the rules. Sure, it will mean less than 40, but I find that the packages always contain more anyway.<\/p>\n

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I tend to use 2 pieces of quartered pepperoni stacked next to each other to create more volume.<\/p>\n

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Perfect for any party or get together – especially with the start of Summer and the heat that follows.<\/p>\n

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I’ve also added fresh mozzarella\u00a0 – with basil and cherry tomatoes, marinated mushrooms and artichoke hearts. Fruit kabobs, pasta kabobs, chicken\/beef kabobs… all fun ways to serve and eat your food at a party.<\/p>\n

What’s your favorite “go to” Summer party appetizer?<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’m always on the search for easy\/creative appetizers. Several years ago I stumbled upon a Taste of Home Summer Appetizer magazine at my local grocery store. I’ve been buying them every year since. I’m a sucker for food photos and each recipe includes one – which is one of the reasons why my collection has … <\/p>\n

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