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Italian Tortellini Kabobs

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Italian Tortellini Kabobs
  • Prep Time 35 min
  • Total Time 2 hr 35 min
  • Servings 28
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Olives and tomatoes provide a simple addition to a no-mess pasta kabob. Perfect if you love Italian cuisine.

Ingredients

1
(9-oz.) pkg. refrigerated uncooked cheese tortellini
28
pitted kalamata or large ripe olives
1/2
cup purchased Italian salad dressing
14
cherry tomatoes, halved
28
cocktail toothpicks or 6-inch skewers

Directions

  • 1 Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
  • 2 In medium nonmetal bowl, combine cooked tortellini, olives and salad dressing. Refrigerate 2 hours to marinate, stirring occasionally.
  • 3 Add tomatoes to tortellini mixture; toss to coat. On each toothpick, alternately thread 3 tortellini, 1 olive and 1 tomato half.
  • 4 Serve immediately, or cover loosely and refrigerate until serving time.
Tips  

To serve the tortellini as a first course instead of a cocktail appetizer, omit the skewers and toss the marinated tortellini with the tomatoes and olives. Serve the salad on a bed of shredded lettuce on individual plates.

MAKE-AHEAD TIP: Tortellini mixture can be refrigerated up to 24 hours. Just before serving, prepare kabobs as directed in recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Kabob
Calories
40
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
0g
0%
)
Cholesterol
5mg
2%
Sodium
85mg
4%
Total Carbohydrate
5g
2%
(
Dietary Fiber
1g
4%
,
Sugars
0g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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