Tortellini Kabobs Recipes

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.

Steps:

• Cook pasta according to package directions. Drain and rinse pasta under cold water to stop cooking.
• Meanwhile, whisk together the vinegar, olive oil and smashed garlic in a medium bowl. Season with salt and pepper, to taste, and toss with the tomatoes, olives, cheese and cooked pasta. Skewer everything, alternating as desired. Place marinara sauce or pesto in sealed containers. Pack in a lunch sack with an ice pack and send off to school.

Steps:

• Cook tortellini according to package directions; drain.
• Place Italian dressing, ham, salami, red and green pepper in large plastic food bag. Tightly seal bag.
• Turn bag over; place in 13x9-inch pan. Refrigerate, turning occasionally, for 2 to 3 hours; drain.
• Thread tortellini, ham, salami, peppers and cheese on toothpicks.

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.

Steps:

• Toss cooked spinach tortellini, grape tomatoes and mini mozzarella balls with pesto, olive oil, salt and pepper. Thread onto skewers.

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.

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.

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.