3/4 cup olive oil
1/3 cup balsamic or red wine vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
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 green pimento or garlic stuffed olives
2 containers (8 ounces each) cherry sized fresh mozzarella balls
1/4 pound sliced salami
In a jar shake together first 7 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 some of the vinaigrette dressing over the top. Gently toss to coat. Cover and let marinade in the fridge for a few hours or overnight. Alternately thread marinated tortellini, olives, tomatoes, a cheese ball, and a slice of salami onto each skewer.
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.