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 Fresh parsley sprigs, optional

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.

Drain and discard marinade.

For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer.