Pasta Salad Kabobs Recipes

PASTA SALAD KABOBS

Steps:

• Cook the cheese tortellini, drain and rinse with cold water.
• Put the cooked tortellini, artichoke pieces, tomatoes, olives, broccoli and salami in separate containers.
• Add Italian dressing to each of the containers and stir to mix.
• Let the ingredients marinate for 1 hour.
• The salami should marinate in the fridge.
• When ready to make up the kabobs, take wooden skewers and thread them with the 6 ingredients (five if you want the kabobs to be vegetarian without the salami).
• You can vary what you put on the kabobs to make each one slightly different, or you can make each of them the same.
• To put the salami on the skewers, lightly fold each slice in half and then punch the skewer through the meat.
• As you finish the kabobs, put them in something like a one-layer cake pan (9" x 13").
• Cover the pan and chill in the fridge until serving time.
• You can do a similar kind of kabob using different kinds of fruit.

GRILLED SAUSAGE KEBABS WITH PASTA SALAD

Steps:

• Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs.

PASTA SALAD ON A STICK

Steps:

• Bring a pot of water to a boil and cook the tortellini according to the package instructions, draining them 1 to 2 minutes before indicated on the package to keep them very al dente. Cool to room temperature before assembling.
• To assemble, start with a cherry tomato to hold everything securely on the skewer. Then add a tortellini, a slice of salami folded in quarters, another tortellini, an artichoke half, tomato, tortellini, salami slice and finally, another tortellini. Repeat with the remaining skewer ingredients.
• In a small bowl, whisk together the Italian dressing and mayonnaise. Arrange the skewers on a platter, drizzle with the dressing and serve.

CAPRESE SALAD KABOBS

Steps:

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

GREEK SALAD KABOBS

Steps:

• In small bowl, mix dip ingredients; set aside.
• On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.