Pasta Salad Kabobs Recipes

Steps:

• Cook the cheese tortellini, drain and rinse with cold water.
• Put the cooked tortellini, artichoke pieces, tomatoes, olives, broccoli and salami in separate containers.
• Add Italian dressing to each of the containers and stir to mix.
• Let the ingredients marinate for 1 hour.
• The salami should marinate in the fridge.
• When ready to make up the kabobs, take wooden skewers and thread them with the 6 ingredients (five if you want the kabobs to be vegetarian without the salami).
• You can vary what you put on the kabobs to make each one slightly different, or you can make each of them the same.
• To put the salami on the skewers, lightly fold each slice in half and then punch the skewer through the meat.
• As you finish the kabobs, put them in something like a one-layer cake pan (9" x 13").
• Cover the pan and chill in the fridge until serving time.
• You can do a similar kind of kabob using different kinds of fruit.

Steps:

• Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs.

Steps:

• Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
• Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Steps:

• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.