Italian Tortellini Skewers Recipes

ITALIAN TORTELLINI KABOBS

Steps:

• Cook and drain tortellini as directed on package; cool.
• Place bell peppers in blender. Cover and blend until smooth. Add Parmesan cheese and Italian dressing. Cover and blend until smooth. Pour mixture into large plastic or glass bowl. Stir in tortellini, salami, mozzarella cheese, artichoke hearts and tomatoes.
• Thread tortellini, mozzarella cheese, salami, artichoke hearts and tomatoes alternately on each of twelve 4- to 6-inch skewers. Serve immediately, or cover and refrigerate up to 24 hours.

TORTELLINI SKEWERS

Steps:

• Mix together the olive oil, pesto and vinegar in a bowl.
• On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
• Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

TORTELLINI SKEWERS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
• Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
• Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.

ANTIPASTO KABOBS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

ITALIAN TORTELLINI TWISTERS

Steps:

• Arrange some or all of these items one after another on a skewer and then repeat. Some of my family doesn't like green olives so I put them on half of the skewers. I folded the meats and skewered them that way. You can also wrap them around cheese and then skewer them. Mix and match whatever your family loves. Now once you have them on the skewers place them down in a freezer bag and pour Italian dressing over them and close up the bag. Now shake and then place it flat in your refrigerator. These are best if left to sit overnight. (I personally have never cooked these tortellin's before placing them on the skewers but if you want to cook them that is fine too. I leave mine overnight in the refrigerator and they soak up the Italian dressing and taste wonderful. I haven't ever had any complaints that way and they are usually the first appetizer to disappear. So, it's up to you whether you want to cook them or not.) Sometimes I splurge and buy a bottle of Italian dressing from my favorite Italian restaurant either Olive Garden or a local Italian restaurant called Vernon's.
• Remove them from the bag and plate them the next day for your party! Woohooo...are these delish!!

TORTELLINI SKEWERS

Steps:

• Combine tortellini with pesto sauce and mix well.
• Cut each tomato into 4 strips.
• Place one tortellini onto a skewer, followed by a piece of sundried tomato. (I found it most effective to hook each piece of sundried tomato to the skewer twice).
• Add another tortellini and tomato piece, ending with a third tortellini.
• Chill until ready to serve.