Antipasto Chef Reno Recipe
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.
Prep time: | Italian |
Servings: 20 |
Ingredients
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Directions
- 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.