1 package (9 ounces) refrigerated cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

3/4 C. Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

small fresh Mozzarella Balls

Cherry Tomatoes

Fresh parsley sprigs, optional

 

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, mozzarella ball, cherry tomato, folded salami piece, ripe olive and parsley sprig if desired on a toothpick