Tortellini Kebabs

• 8 ounces tortellini
• 12 lb salami, sliced
• 5 ounces pimento stuffed olives
• 12 cup Italian salad dressing

1. Cook tortellini to desired doneness as directed on package.
2. Drain; rinse with cold water.
3. Cut each piece of salami in half.
4. In a large bowl, combine all ingredients.
5. Cover and refrigerate 4 to 6 hours or overnight to blend flavors.
6. To serve, thread tortellini on 3 to 4-inch bamboo skewers, alternating with folded salami and olives.
7. Makes 3 dozen.

tortellini, salami, olives, italian salad dressing

Taken from www.food.com/recipe/tortellini-kebabs-234710 (may not work)