Cook the tortellini according to the instructions on the package, then set aside to cool.
1 9oz bag Cheese Tortellini
Toss the cooled tortellini in balsamic vinegar and olive oil. Toss to coat. Marinate 30 minutes up to overnight.
¼ cup Balsamic Vinegar, ¼ cup Olive Oil
Cut the salami into cubes.
16 oz Cured Dry Salami - OR 48 slices
When you are ready to assemble, remove the mozzarella balls and the tortellini from the refrigerator.
Drain off and discard excess liquid from the mozzarella and tortellini.
Starting with a cherry tomato, thread the antipasto kabobs.
48 Cherry tomatoes or grape tomatoes
Next add a piece of tortellini.
After that, add a mozzarella ball and piece of fresh basil.
48 Small mozzarella balls, 40 Basil leaves
Then, add a piece of the cubed salami.
Finally, finish off with a kalamata or green olive.
48 Kalamata olives or green olives