Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
Drain and discard marinade. For each appetizer thread a stuffed olive, folder pepperoni slice, tortellini, folded salami piece, sweet cherry pepper and Kalamata olive on a short skewer.