Tortellini Skewers
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Wooden spoon
- 1 12–16 wooden skewers
- 1 serving platter
Ingredients
- 450 gram cheese tortellini refrigerated or frozen
- 2 liter water for boiling
- 15 gram salt for boiling water
- 120 milliliter Italian salad dressing bottled
- 150 gram cherry tomatoes whole
- 120 gram fresh mozzarella balls drained
- 60 gram black olives pitted and drained
- 30 gram fresh basil leaves whole
- 15 milliliter extra-virgin olive oil
- 2 gram freshly ground black pepper
Instructions
- Bring the water and salt to a boil in a large pot over high heat.
- Add the 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 tortellini to a large mixing bowl and pour the Italian salad dressing over them.
- Toss the tortellini gently with a wooden spoon to coat evenly, then let marinate for 10 minutes.
- In a small bowl, toss the cherry tomatoes, mozzarella balls, and black olives with olive oil and black pepper.
- Thread tortellini, cherry tomatoes, mozzarella balls, olives, and basil leaves alternately onto wooden skewers.
- Arrange the completed skewers on a serving platter in a single layer.
- Drizzle any remaining dressing from the bowl over the assembled skewers just before serving.
Notes
For best results, do not overcook the tortellini or they will tear when skewered; if using wooden skewers, soak them briefly in water to prevent splintering and make threading easier. You can chill the skewers for 30 minutes before serving to let the flavors meld, though they are also excellent at room temperature. Feel free to vary the add-ins with roasted peppers, marinated artichokes, or different cheeses, and adjust the acidity with a splash of balsamic vinegar if desired.
Tried this recipe?Let us know how it was!