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Mini tortellini
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| 1 (8 ounce package) refrigerated cheese tortellini | |
| ½ cup | Italian salad dressing |
| 6 thin slices (4 ounces) | provolone cheese, cut into small squares |
| 50 thin slices | salami |
| 50 STAR Manzanilla Spanish Olives/Pimiento Stuffed | |
| toothpicks | |
Instructions
Cook tortellini according to package directions; drain and rinse in cold water. In a plastic Ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.)
Drain tortellini and discard the marinade. On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive. Serve and enjoy!
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