Cook tortellini according to package directions.

Drain and run under cold water while in the colander to stop the cooking process.

Next, transfer to a bowl and drizzle with the Italian dressing.

Toss to combine, then cover and let marinate for at least 1 hour.

Add the balsamic vinegar to a small pot over medium-high heat. When it comes to a slight boil, reduce the heat.

Simmer, stirring occasionally, for 10 to 15 minutes, or until it reaches a nice, syrupy thickness (you want it to be able to coat the back of a spoon). Remove from heat and set aside – it will continue to thicken as it cools.

Remove one of the whole roasted red peppers from the jar and cut into bite-sized pieces.

Open your Rovagnati Charcuterie Trio. Tear each of the pieces of prosciutto in half. Set out your remaining ingredients.

When ready to prepare the skewers, thread the ingredients onto a 6-inch wooden skewer. This is the order I used: 1 cherry tomato, 1 basil leaf, 1 folded Salame Genoa, 1 tortellini, 1 artichoke heart, 1/2 piece folded prosciutto, 1 mozzarella ball, 1 piece of roasted red pepper, 1 folded soppressata, 1 pitted olive.

Repeat with remaining ingredients and skewers. Note: you will have leftover ingredients.

Drizzle the balsamic reduction over the skewers, if desired, and serve.