Ingredients:
1 package (9 oz) cheese tortellini
1/4 cup Italian dressing
12 small mozzarella balls (bocconcini or ciliegine)
12 slices salami, folded
12 slices prosciutto, folded
12 cherry tomatoes
12 pitted black olives
1/4 cup marinated artichoke hearts, drained and chopped
12 fresh basil leaves
12 wooden skewers
1/4 cup balsamic glaze (optional for drizzling)
Fresh parsley, chopped (for garnish)
Directions:
Cook the cheese tortellini according to the package instructions. Drain and rinse with cold water to cool them down. Place the cooked tortellini in a bowl and toss with the Italian dressing. Let marinate in the refrigerator for at least 15 minutes.
Assemble the skewers: Thread a piece of tortellini onto the skewer, followed by a mozzarella ball, a folded slice of salami, a cherry tomato, an olive, a piece of artichoke heart, a folded slice of prosciutto, and a fresh basil leaf. Repeat with the remaining ingredients until all skewers are assembled.
Arrange the antipasto skewers on a platter. Drizzle with balsamic glaze, and sprinkle with chopped parsley for garnish.