Tortellini, Pepper & Salami Antipasto Skewers
Cook bell pepper over a gas flame on stovetop over medium heat, turning with tongs occasionally, until blackened all over, 10 to 12 minutes. Let stand at room temperature until cool enough to handle, about 10 minutes. Peel charred skin off of bell pepper; discard skin and seeds. Coarsely chop bell pepper into 24 (1-inch) pieces.Advertisement
While bell pepper cools, prepare tortellini according to package directions, omitting salt. Drain.
Stir together oil, vinegar and chopped rosemary in a large bowl; reserve 1 tablespoon rosemary mixture in a small bowl. Add tortellini to remaining rosemary mixture in large bowl; toss to coat.
Thread 1 olive, 1 tortellini, 1 basil leaf, 1 bell pepper piece and 1 salami piece onto each of 24 (6-inch) skewers. Arrange skewers on a serving platter; drizzle evenly with reserved 1 tablespoon rosemary mixture, and garnish with rosemary sprigs. Serve immediately.