Antipasto Bites

• Meat

  • 4 oz Salami

• Produce

  • 14 oz Artichoke hearts
  • 1 bunch Basil, fresh

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1/4 lb Green olives

• Pasta & Grains

  • 9 oz Cheese tortellini, fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Italian seasoning
  • 1 Kosher salt
  • 1/4 tsp Red pepper flakes
  • 1/4 lb Red peppers, roasted

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Dairy

  • 8 oz Mozzarella

Found on delish.com

Ingredients

• 9 oz. fresh cheese tortellini
• 1/2 c. extra-virgin olive oil, plus 1 tbsp., divided
• kosher salt
• Freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 8 oz. mozzarella balls (such as Ciliegine)
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 4 oz. sliced salami
• 1/4 lb. roasted red peppers, chopped into bite-sized pieces
• 1 bunch fresh basil
• 14 oz. artichoke hearts, drained and chopped into bite-sized pieces
• 1/4 lb. green olives

Directions

• In a large pot of boiling water, add 1 tbsp. olive oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl.Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.