Antipasto Skewers

    10 oz. cheese tortellini
    1/2 cup Kraft Zesty Italian salad dressing
    1/2 teaspoon Italian seasoning
    50 kalamata olives
    25 green olives
    50 grape tomatoes
    50 thinly slices of salami (I used Calabrese)
    25 marinated baby mozzarella balls
    100 spinach leaves (can subsitute basil)
    25 12-inch wooden skewers
   Cook tortellini according to package directions. Drain and rinse with cold water. In a sealable container, combine the tortellini, dressing, and seasoning. Refrigerate for 1-4 hours, stirring the contents a few times. Gather remaining ingredients when ready to assemble skewers. There will most likely be leftover tortellini so grab tortellini directly from the container and put it on the skewer. Fold the salami slices into fourths. Fold the spinach leaves in half. Thread the wooden skewer the following way: kalamata olive, tomato, spinach, tortellini, spinach, salami, cheese, tortellini, spinach, salami, green olive, spinach, tomato, kalamata olive.