Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours.
Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick. Yield- 1-1/2 dozen.
Originally Submitted
7/1/2010
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