Antipasti Skewers

Antipasti platters are great appetizers, but I also like to use skewers; they are easy to make and make an impressive presentation. You can use any number of ingredients to your liking; there is a good list of ingredients on this recipe from Giada Di Laurentiis.

Ingredients

Makes 25 skewers

10 oz. sausage or cheese tortellini

3/4 cup good Italian dressing; I like using a Balsamic Italian

1teaspoon Italian seasoning

2 jars marinated, quartered artichoke hearts

50 kalamata olives

25 green olives

50 grape tomatoes

50 thinly sliced of salami

50 thinly sliced pepperoni

25 marinated baby mozzarella balls

50 Basil leaves (can substitute spinach leaves, less costly)

Grated Parmigiano-Reggiano

25 12-inch wooden skewers

Instructions

Cook tortellini according to package directions. Drain and rinse with cold water. In a resealable container, combine the tortellini, 1/4 cup of dressing, and seasoning. Refrigerate for 1-4 hours, stirring the contents a few times.

Gather remaining ingredients when ready to assemble skewers. Fold the salami slices into fourths. Fold the basil or spinach leaves in half. Thread the wooden skewer how you like, but it's good to start and end with a kalamata olive. Try not to have similar colors next to one another - make it pretty!

Plate your skewers. Drizzle with remaining dressing and sprinkle grated Parmigiano-Reggiano cheese on top.