Cook tortellini al dente according to package directions. Rinse with cold water and drain thoroughly. Toss with 2 TBSP of your favorite Italian salad dressing.

Cut sun dried tomatoes in half. Tear basil leaves from stems.

Arrange all ingredients on skewers in an alternating pattern, filling the skewers half way. I used tri-colored tortellini and used all 3 colors on each skewer. The salami slices can be folded up to be smaller as well. Depending on size, you can also fold the basil leaves if desired. Brush with additional Italian dressing and serve.

Skewers can be made ahead and stored covered in the refrigerator until ready to serve.