Easy Antipasto Kabobs

• 1 cup refrigerated cheese tortellini
• 1/2 cup balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1/4 teaspoon pepper
• 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
• 1 large green pepper, cut into 1-inch pieces
• 1 cup grape tomatoes
• 1 cup pitted ripe olives
• 1/4 pound thinly sliced deli ham, cut into 1-inch strips
• 12 wooden skewers (6 inches)

1. Cook tortellini according to package directions.
2. Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn to coat. Refrigerate for 4 hours or overnight.
3. Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives and folded ham onto a skewer.

refrigerated cheese, balsamic vinegar, parmesan cheese, fresh basil, mustard, olive oil, honey, pepper, water, green pepper, grape tomatoes, olives, deli ham, wooden skewers

Taken from www.tasteofhome.com/recipes/easy-antipasto-kabobs/ (may not work)