• 1 package (9 ounces) refrigerated cheese tortellini
• 40 pimiento-stuffed olives
• 40 large pitted ripe olives
• 3/4 cup Italian salad dressing
• 40 thin slices pepperoni
• 20 thin slices hard salami, halved
• Mozzarella cheese, cubbed
• Fresh parsley sprigs, optional

1. Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive, cube of mozzarella cheese and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers.