Behind the Recipes
Kebabilicious, Antipasto Style by Divya Gugnani
Makes 16 servings
INGREDIENTS:
3 oz.refrigerated bowties
2 oz. provolone cheese
6 oz. thinly sliced fresh prosciutto
1 can artichoke hearts, drained and halved or quartered
1 lb. sun dried tomatoes
14 large black olives
16 pickled banana peppers
1 lb. of cooked baby shrimp
6 oz. of salami
1/3 cup Balsamic Vinegar salad dressing
PREPARATION:
1. Cook pasta according to package directions
2. Fold prosciutto and salami slices in half; roll up.
3. On about sixteen wooden skewers, thread salami rolls, provolone, tortellini, artichoke hearts, sundried tomatoes,olives, and peppers.
4.Place pasta kabobs in a single layer in shallow plastic storage containers.
2. Drizzle Balsamic Vinaigrette. Cover and chill for at least 2 hours, turning kabobs occasionally.
5. Drain kabobs to serve, and sprinkle with fresh basil.
photo credit courtesy of elegantappetizers.com
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