Around the holidays, a festive way to start a get-together is with easy-to-make, colorful and tasty appetizers.

Around the holidays, a festive way to start a get-together is with easy-to-make, colorful and tasty appetizers. This recipe from Toni McCue of Springfield, Ill., has another bonus — it can be made ahead of time. Arrange these red-and-green skewers on a round tray with the skewer tips pointing to the center.

Antipasto Kebabs

1 package refrigerated cheese-filled tortellini
24 thin slices salami, folded into quarters
1 pound provolone cheese, cut into 24 (1-inch) cubes
1 pint grape or cherry tomatoes
1 (14-ounce) can artichoke heart quarters, drained
1 cup pimiento-stuffed olives (or any other kind of olives)
1 bottle Italian dressing

Cook tortellini according to package directions; rinse with cold water and drain well.

Thread tortellini, salami, and next 4 ingredients evenly onto 24 (6-inch) wooden skewers. Place skewers into 13-by-9-inch dish. Brush kebabs with dressing, turning to coat. Cover and chill 8 hours; drain well.

Note: Recipe easily can be doubled.

Makes 2 dozen.

- The Trading Post is looking for low-cal, low-fat recipes. If you have some healthful recipes that also taste good, please send them in.

The Trading Post is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.