Cook tortellini according to package directions until al dente.

Drain the cooked tortellini and rinse in cold water to stop the cooking process.

Combine the cooked tortellini, pimento stuffed olives, black olives, and Italian salad dressing in a resealable bag.

Seal the bag tightly and refrigerate overnight (at least 10 hours) to allow the flavors to meld.

Remove the marinated ingredients from the refrigerator.

Drain the ingredients and discard the salad dressing.

Thread the ingredients onto each wooden skewer in the following order: one stuffed olive, a folded salami piece, a tortellini, another folded salami piece, and a black olive.

Arrange the assembled antipasto kabobs on a serving platter.