Ingredients
The following ingredients have 4 Servings
- 1 9-ounce package cheese tortellini
- 1 8-ounce package fresh mozzarella balls or pearls
- 1 10-ounce package bite-size tomatoes
- 1 3-ounce package pepperoni (you can add or substitute grilled chicken breast cut into very small pieces for a healthier, heartier option)
- 1 15-ounce can large black olives, drained
- 1/4 cup high-quality Italian dressing (I used Newman’s Own here, but this recipe would be fantastic)
- 1/4 cup pesto (I use the Rana brand found in the refrigerated deli area of the grocery store; make sure whatever you buy is not jarred and shelf-stable. If you’d like to make your own, this recipe is amazing!)
Instruction
- Cook the tortellini according to package directions, being careful not to overcook (it will fall apart when you try to skewer it; you may need to very slightly undercook it.) Drain and run cold water over the tortellini to stop the cooking and to chill the pasta.
- Thread 1 piece of tortellini followed by a tomato, cheese ball, pepperoni slice, and an olive, and repeat (for small appetizers, use 6″ sticks and only do the pattern once). Place the skewers on a serving platter or tray. If not serving immediately, cover and refrigerate until ready to serve.
- Whisk together the pesto and Italian dressing. Immediately before serving, drizzle the skewers with the pesto/Italian dressing mixture.
- If you have leftover bits and pieces that didn’t make it onto the skewer (or you got tired of skewering), toss them together in a bowl, drizzle with the dressing mixture, and serve like a salad.
