Tortellini Skewers
Made with fresh mozzarella, cherry tomatoes, tortellini and served with a cheesy pesto sauce, these Tortellini Skewers deliver the flavors of an antipasto platter in one delicious hand-held appetizer.
Servings: 24
Equipment
- mini cocktail skewers
Ingredients
- 20 ounces cheese tortellini fresh or frozen
- ¼ cup prepared pesto plus additional for serving if desired
- 24 grape tomatoes or cherry tomatoes
- 24 mini fresh mozzarella balls
- 48 basil leaves
- 24 slices pepperoni
- 24 kalamata olives
Instructions
- Bring a large pot of water to a rapid boil and salt well. Add 20 ounces cheese tortellini and cook according to package directions. Once cooked, drain the pasta and add to a large mixing bowl. Add ¼ cup prepared pesto and toss to coat. Let the pasta cool to room temperature OR cover and chill up to 48 hours before assembling skewers.
- Once the pasta has cooled, skewer a tomato onto a small skewer, followed by 1 olive, a basil leaf, ball of mozzarella, tortellini, another basil leaf, and finally a piece of pepperoni.
- Serve with additional pesto if desired.
Video
Notes
Tortellini: Any fresh or frozen variety of tortellini works, but the plain cheese is best to not compete with the other flavors. Use 4, 6, or 8 inch skewers. I prefer 6 inch skewers for appetizer.
Don't Care for Pesto? If you don't care for pesto, simply toss your prepared tortellini with a bit of olive oil after cooking.
Meat: Salami, pepperoni, or prosciutto are all good options to use on your skewers or you can omit the meat altogether for a meatless appetizer.
Storage/Serving: These tortellini skewers are safe to keep at room temperature for 2 hours. After that, refrigerate leftovers for up to 3 days.
Nutrition
Calories: 121kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 184mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2.9mg | Calcium: 142mg | Iron: 0.8mg
