Mini Tortellini Kabobs
Sunday, December 15, 2019
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Simple Mini Tortellini Kabobs with a tangy Italian flair. Guaranteed crowd pleaser at your next party!
Course: Appetizer
Cuisine: American
Keyword: appetizer, kabobs, tortellini
Servings: 50
Ingredients
Italian Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 teaspoons honey
- 2 teaspoons lemon juice
- 2 tablespoons grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons dried Italian seasoning
- pinch of cracked red pepper flakes
- pinch of black pepper
For the Kabobs
- 8 ounce package refrigerated cheese tortellini
- 4 ounces provolone cheese (6 thin slices), cut into small squares
- 50 thin slices salami
- 50 pimiento-stuffed green olives
- toothpicks
Directions
- 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!
Recipe Notes
The dressing can be made ahead of time; store in a sealed container in the refrigerator; bring to room temperature and shake well before using.
Video Recipe