A Holiday Appetizer for the Kitchen-Challenged

This is antipasto on a stick.  Isn't it pretty?  I'm going to list what I used to create this, but you could just as easily let your local grocery do all the work for you.  Stop by their olive and antipasto bar and pick what looks good to you... roasted red peppers, roasted garlic cloves, artichoke hearts, olives, etc.  Stop by the deli counter for some salami, pepperoni, prociutto or other Italian-type meat.  Grab a jar of pesto and some skewers and you have yourself a tasty appetizer that LOOKS like it took a lot of effort!

Here's my actual recipe, but seriously, if you are bit kitchen challenged, this is the appetizer for you!

Antipasto on a Stick
1/2 lb. sliced salami (approximate)
2 c. fresh mini mozzerella balls
2 c. cherry tomatoes
2 c. large green olives
2 c. store-bought tortellini (cooked according to package directions and cooled)
2 c. roasted zucchini (cube a couple of zucchini, toss with a bit of olive oil and salt and pepper, place on a rimmed baking sheet and roast in oven at 400 degrees until desired tenderness is reached)
Dressing:
1/4 c. parmesan cheese
1/3 c. olive oil
Juice of one lemon
1/4 c. finely chopped, fresh basil
salt and pepper
Combine all dressing ingredients and refrigerate until ready to use. 
Assemble all antipasto ingredients onto wooden skewers.  Just before serving, pour the dressing over the top of the skewers.