Valerie Aragon, Windermere Sunday Women B7
10 oz. cheese tortellini
½ cup Kraft Zesty Italian salad dressing
½ tsp. Italian seasoning
50 kalamata olives
25 green olives
50 grape tomatoes
50 thin slices of salami
25 marinated baby mozzarella balls
100 spinach leaves (can substitute basil)
25 12-inch wooden skewers
Cook tortellini according to package directions. Drain and rinse with cold water. In a sealable container, combine the tortellini, dressing, and seasoning. Refrigerate for 1-4 hours, stirring the contents a few times. Gather remaining ingredients when ready to assemble skewers. There will most likely be leftover tortellini so grab pasta directly from the container and put it on the skewer. Fold the salami slices into fourths. Fold the spinach leaves in half. Thread the wooden skewer the following way: kalamata olive, tomato, spinach, tortellini, spinach, salami, cheese, tortellini, spinach, salami, green olive, spinach, tomato, kalamata olive.
