These Italian Tortellini Skewers with Pesto Drizzle are fantastic as the centerpiece of a finger food dinner or a summer appetizer platter. Even my olive-hating kids loved them combined with tortellini, fresh mozzarella, pepperoni, tomatoes, and drizzled with a combination of pesto and Italian dressing. Once they got over the fact that we were not eating pizza (even though they watched me set out and photograph the ingredients and there was no pizza anywhere to be seen), they couldn’t stop talking about how much they loved these!
how to make it
You’ll need a 9-ounce package of cheese tortellini, fresh mozzarella balls or pearls, bite-sized tomatoes (like grape or cherub), pepperoni, black olives.
We’re also using a high-quality Italian dressing (or make your own), and high-quality refrigerated pesto (or make your own).
Cook the tortellini according to package directions, being careful not to overcook (it will fall apart when you try to skewer it; you may need to very slightly undercook it.) Drain and run cold water over the tortellini to stop the cooking and to chill the pasta. Thread 1 piece of tortellini followed by a tomato, cheese ball, pepperoni slice, and an olive, and repeat (for small appetizers, use 6″ sticks and only do the pattern once). Place the skewers on a serving platter or tray. If not serving immediately, cover and refrigerate until ready to serve. Whisk together the pesto and Italian dressing.
Immediately before serving, drizzle the skewers with the pesto/Italian dressing mixture.
If you have leftover bits and pieces that didn’t make it onto the skewer (or you got tired of skewering), toss them together in a bowl, drizzle with the dressing mixture, and serve like a salad.
