Pesto Tortellini Skewers Recipes

EASY PESTO TORTELLINI SKEWERS

Steps:

• Cook tortellini according to package instructions. Drain and place either back in pan or in a large bowl.
• Stir pesto into tortellini to coat evenly.
• Drain liquid from sun dried tomatoes and place in small bowl.
• Skewer one tortellini followed by a strip of tomato then one more tortellini and one more tomato.
• Refrigerate until serving.

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.

PESTO TORTELLINI SKEWERS

Steps:

• Cook tortellini according to package directions. Drain when cooked and rinse with cold water.
• In a medium size bowl, mix together the tortellini and mozzarella balls with pesto sauce. Stir gently so they don't break apart.
• On small skewers, alternate tortellini, mozzarella balls wrapped in pepperoni and tomatoes. You will use 24 pieces of tortellini and mozzarella balls. There might be a few extra leftover.
• Makes 24 skewers.

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.

FRESH MOZZARELLA TORTELLINI SKEWERS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Let cool completely.
• If necessary, cut fresh mozzarella into 1-inch pieces. Thread Fresh Mozzarella, fresh basil leaves, tortellini and tomatoes onto skewers. Serve with prepared pesto as a dipping sauce.

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.

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.

TORTELLINI APPETIZER

Steps:

• Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. , Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. , In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined., Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.