Antipasto Kabobs Serving Size - 15 Prepared By - DnD Recipe Rating * * * * *
			3/4 cup olive oil 2 1/2 oz balsamic vinegar 2 1/2 oz red wine vinegar 1/2 teaspoon onion powder 2 teaspoons sugar 1/2 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano Pinch of salt and pepper 1 package (9 ounces) Cheese Tortellini, cooked according to package directions and cooled 1 container grape or cherry tomatoes 1 can extra-large pitted black olives 1 jar or container large green pimento olives 2 containers (8 ounces each) cherry sized fresh mozzarella balls 1/2 pound (15 slices) sliced salami, cut in half Wooden skewers
			In a jar shake together first 8 ingredients with a pinch of salt and pepper. Place the cooked tortellini, olives, tomatoes and cheese balls in a large glass or plastic bowl or large ziploc bag. Pour all the vinaigrette dressing over the top. Gently toss to coat. Cover and let marinade in the fridge for a few hours or overnight. When ready to assemble, toss again then alternately thread marinated tortellini, olives, tomatoes, a cheese ball, and a slice of salami that was folded twice onto each skewer. Notes: Any extra vinaigrette is great on salads and keeps in the fridge for at least a week. You can use bottled balsamic salad dressing if you don’t have time to make your own.