• 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.