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  • Antipasto Chef Reno

    1 vote
    Antipasto Chef Reno
    Prep time:
    Servings: 20
    by Nazzareno Casha
    65 recipes
    		 >
    Method Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yields 40 appetizers.

    Ingredients

    • Ingredients
    • 1 package 280g refrigerated cheese tortellini
    • 40 pimiento-stuffed olives
    • 40 large pitted ripe olives
    • 150ml Italian salad dressing
    • 40 thin slices pepperoni
    • 20 thin slices hard salami, halved
    • Fresh parsley sprigs, optional

    Directions

    1. Cook tortellini according to package directions; drain and rinse in cold water.
    2. In a large resealable plastic bag, combine the tortellini, olives and salad dressing.
    3. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
    4. Drain and discard marinade.
    5. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer.
    6. Yields 40 appetizers.

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