1. Cook tortellini according to package directions; drain and rinse in cold water.
2. In large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
3. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami, black olive, and parsley sprig (if desired) on a toothpick or short skewer. Serve chilled.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 69 (80%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 12.1mg||4 %|
|Sodium 438mg||15 %|
|Potassium 53.2mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 3.2g||5 %|
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Calories per serving: 86
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