A little Italian flavor on a skewer
36 refrigerated cheese tortellini
1/4 cup Italian salad dressing
6 thin slices provolone cheese
6 thin slices Genoa salami
18 large pimiento-stuffed olives
18 black olives
Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread 2 cheese tortellini, 1 salami roll-up, 1 green olive and 1 black olive on a skewer.