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.
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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 20 servings | |
| Calories 333 | |
| Calories from Fat 320 | 96% |
| Total Fat 35.57g | 44% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.07g | |
| Cholesterol 13mg | 4% |
| Sodium 390mg | 16% |
| Potassium 53mg | 2% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.69g | 0% |
| Protein 3.21g | 5% |
