Tortellini Kabobs

#tortellini kabobs

 

This recipe is from my friend Kristin who loves to cook and adapt recipes to her own unique tastes.  I’ve asked Kristin to be a contributor to my blog from time to time and share some of her favorite recipes.   These tortellini kabobs look wonderful and would be a great addition to any gathering.

 

#tortellini kabobs

 

by Kristin Liechty

This recipe was inspired by Ree Drummond’s (aka The Pioneer Woman) tortellini skewers. This is one of those recipes that you can just have fun with and that’s what I did.  I found 6 inch mini wooden skewers at Smoke & Fire BBQ store, you might find them as well at a party supply store. The most time-consuming part of this recipe is putting the kabobs together.
I  marinated the tortellini in Italian dressing while I prepped the other ingredients and drizzled additional dressing over the kabobs to give them more flavor. Tortellini Kabobs are a great appetizer that you can prep ahead of time.  I made my platter a few hours before my party and just covered and chilled. It really is best to let it sit out about a half hour before serving. Tortellini Kabobs are fun to make, easy to pick up and eat and the combinations are endless!

 

Tortellini Kabobs
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Recipe type: appetizer
Author:
Ingredients
  • fresh tortellini
  • bottled Italian dressing
  • fresh mozzarella pearls
  • 1 block of Pesto Monterey Jack cheese, cubed
  • thick sliced summer sausage or salami, cubed
  • 1 yellow bell pepper cut in small pieces for fun color
  • cherry tomatoes (I halved mine so they'd absorb the dressing better)
  • 2 small jars marinated artichoke hearts, drained and cut to desired size
  • Ingredients for dressing to drizzle:
  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • *Note I doubled the dressing and drizzled it over the kabobs after they were assembled to give them more flavor.
  • Mix together the olive oil, pesto and vinegar in a bowl.
Instructions
  1. Boil fresh tortellini for roughly 5 min. and drain. *Note: Fresh pasta "puffs up" when you boil it but, will shrink back down when cooled.
  2. Toss tortellini in ½ cup of Italian dressing and let it "set" in the refrigerator while you prepare other ingredients.
  3. Place a tortellini, mozzarella pearl,cherry tomato, salami cube, monterey jack cheese cube, and slice of pepper on a skewer, Repeat as needed.
  4. Drizzle dressing over kabobs.
  5. Let sit half an hour before serving.

 

For more ideas on easy to eat finger foods check out this past post 12 Recipes on a Stick.

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