Tortelloni Kebobs Recipes

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.

TORTELLINI KEBABS

Steps:

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

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.

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.

ITALIAN TORTELLINI KABOBS

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.

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.

MINI TORTELLINI KABOBS

Steps:

• To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary.
• Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.)
• Drain tortellini and discard the marinade.
• On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive.
• Serve and enjoy!

TORTELLONI KEBOBS

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.

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.

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.

CHEESE & TORTELLINI KABOBS

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.

TORTELLINI-SHRIMP KABOBS

Steps:

• Cook and drain tortellini as directed on package; cool.
• Place dressing in shallow bowl. Stir in tortellini, shrimp and tomatoes. Cover and refrigerate 1 to 2 hours, stirring once to coat.
• Drain tortellini mixture. Thread tortellini, shrimp and tomatoes alternately on each of twelve 8-inch skewers.

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.