Italian Totellini Kabobs

Summer is almost here and it's time for some cold appetizers. I am planning a weekday "reunion" for some friends here at my house and I think these would be perfect. Kabobs are an easy way to give your guests a taste of many items instead of putting individual items into bowls or on plates. You can make the Tortellini mixture about 24 hours before and then assemble the kabobs before serving. If you live in the Dayton area, my FAVORITE Italian dressing by far is from Hoagies in Vandalia. They are on N. Dixie Dr. and is worth the drive. You can buy the dressing in Mason jar and then bring it back the next time (and you WILL be back). I use this dressing all summer long for pasta salads. When we head up north for family events, we takes jars of it for family! (photo from Land O'Lakes.com)

Italian Totellini Kabobs Makes 28 kabobs

1 (9 oz) package, refrigerated uncooked cheese tortellini

28 pitted large ripe olives (whole)

1/2 c. purchased Italian dressing

14 cherry tomatoes, halved

28 cocktail toothpicks or 6" skewers

1. Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

2. In medium nonmetal bowl, combine cooked tortellini , olives and Italian dressing. Refrigerate 2 hours to marinate, stirring occasionally.

3. Add tomatoes to tortellini mixture; toss to coat. On each toothpick, alternately thread 3 tortellini, 1 olive and 1 tomato half.

4. Serve immediately, or cover loosely and refrigerate until serving time.

** the photo above shows adding deli ham slices, chunks of hard salami and cheese **