Ingredients
18 refrigerated cheese tortellini1/4 cup fat-free Italian salad dressing6 thin slices (4 ounces) reduced-fat provolone cheese6 thin slices (2 ounces) Genoa salami18 large pimiento-stuffed olives
Preparation
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.
