Marinated Tortellini Skewers Food

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.

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.

ITALIAN TORTELLINI SKEWERS

Steps:

• Cook tortellini according to package directions. Drain, set aside, and let cool.
• Thread each skewer with pepperoni (I used two pepperoni each time), cucumber, olive, tortellini, mozzarella, tomato, and pepperoncini. Repeat until all the skewers are full.
• Drizzle skewers with Italian dressing and keep refrigerated until ready to serve.

FESTIVE MARINATED TORTELLINI SKEWERS

Steps:

• In a large bowl, whisk together the first 6 ingredients. Season the vinaigrette with salt and pepper. Set aside.
• Cook the tortellini in a pot of boiling water according to the package directions. Do not overcook.
• Drain the tortellini and add the hot pasta to the dressing so flavors will be absorbed.
• Gently stir in the peppers and green onions. When the pasta has cooled, add the mozzarella.
• Let the mixture marinate at least 2 hours or overnight.
• To assemble, use toothpicks at least 4 inches long.
• Skewer 1 basil leaf, 1 red bell pepper square, 1 tortellini, 1 poblano pepper square and 1 mozzarella cube on the toothpicks. (Can be assembled 1 day ahead.)

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.

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.

PARTY ANTIPASTO SKEWERS

Steps:

• These are rough estimates on the amount of ingredients, because you can make as many skewers as you want, and you can skewer them any way you want, and lastly, you can use any combination of ingredients you want.
• Skewered -- There is no right or wrong to this. And you can use 3", 6", or 8" skewers. So just add what you want. I like to add 1-2 of each for the bigger skewers and maybe just 1 of each on the smaller ones. I just used the inexpensive wooden skewers found right in the grocery store.
• I might put a artichoke heart, olive, ravioli, then a tomato, salami, another ravioli, olive, salami and artichoke. But you get the idea. Just have fun with them.
• Marinade -- Mix the bottled dressing, garlic and capers and pour over the skewers in a glass (non reactive pan) 13x9" pan. Make sure you roll them around so they are covered well. Cover with saran wrap and marinate 2-24 hours.
• Note, depending on how many skewers you make you make need to make additional marinade.
• Finish -- Remove from the marinade and grate some fresh parmesan over the skewers and garnish with a little fresh chopped basil.

TORTELLINI APPETIZERS

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.