Tortellini Appetizer Skewers
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Wooden spoon
- 12 wooden skewers (6–8 inches long)
- 1 serving platter
Ingredients
- 9 ounce cheese tortellini frozen or refrigerated
- 1 tablespoon salt for boiling water
- 3 tablespoon Italian salad dressing bottled
- 12 cherry tomatoes whole
- 12 fresh mozzarella balls mini
- 12 slices salami folded
- 12 pitted olives black or green
- 2 tablespoon fresh basil leaves torn
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze optional for drizzling
- 1 pinch freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and season it with the salt.
- Add the cheese tortellini to the boiling water and cook according to package directions until just al dente.
- Drain the tortellini in a colander and rinse briefly under cool water to stop the cooking.
- Transfer the drained tortellini to a large mixing bowl.
- Add the Italian salad dressing to the warm tortellini and toss gently to coat.
- Let the tortellini marinate and cool for about 10 minutes at room temperature.
- Arrange the cherry tomatoes, mozzarella balls, salami slices, olives, and basil leaves on your work surface for easy assembly.
- Thread one marinated tortellini onto a wooden skewer.
- Add one cherry tomato, one folded slice of salami, one mozzarella ball, and one olive to the skewer.
- Repeat the pattern as desired until the skewer is filled, leaving a small space at each end for handling.
- Continue assembling skewers until all ingredients are used.
- Place the finished skewers on a serving platter in a single layer.
- Drizzle the skewers lightly with olive oil and, if using, balsamic glaze.
- Sprinkle the skewers with torn basil leaves and freshly ground black pepper before serving.
Notes
For best results, avoid overcooking the tortellini so they stay firm enough to skewer and hold their shape, and let them cool slightly before assembling to prevent the cheese and salami from getting greasy. You can prepare the skewers a few hours ahead and refrigerate them, but bring them back to room temperature for better flavor before serving. Vary the ingredients to taste—swap in artichoke hearts, roasted red peppers, or different cured meats—and use shorter or longer skewers depending on whether you want bite-size or more substantial appetizers. If transporting, cover the platter tightly with plastic wrap so the skewers don’t dry out, and keep the balsamic glaze for a last-minute drizzle to maintain a fresh, glossy look.
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