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Kebabilicious, Antipasto Style by Divya Gugnani

  • 16servings

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Source: www.behindtheburner.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B6, B9, B12
MineralsChromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 oz.refrigerated bowties

  2. 2 oz. provolone cheese

  3. 6 oz. thinly sliced fresh prosciutto

  4. 1 can artichoke hearts, drained and halved or quartered

  5. 1 lb. sun dried tomatoes

  6. 14 large black olives

  7. 16 pickled banana peppers

  8. 1 lb. of cooked baby shrimp

  9. 6 oz. of salami

  10. 1/3 cup Balsamic Vinegar salad dressing

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions 2. Fold prosciutto and salami slices in half; roll up.

  2. On about sixteen wooden skewers, thread salami rolls, provolone, tortellini, artichoke hearts, sundried tomatoes,olives, and peppers.

  3. Place pasta kabobs in a single layer in shallow plastic storage containers.

  4. Drizzle Balsamic Vinaigrette. Cover and chill for at least 2 hours, turning kabobs occasionally.

  5. Drain kabobs to serve, and sprinkle with fresh basil.

  6. photo credit courtesy of elegantappetizers.com <

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