Caprese Tortellini Skewers

A simple Italian appetizer recipe made with cooked tortellini, tomatoes, cheese, and olives. Makes about 48 mini skewers

Course Appetizer

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 179kcal

Author Amee

(6") wooden skewers I use the mini ones
extra virgin olive oil *optional for drizzling
Recipe for Favorite Salad Dressing or your favorite store-bought balsamic vinaigrette dressing
16 oz fresh Mozzarella cheese, cubed you can also use the small mozzarella balls for convenience
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
20 oz package fresh cheese tortellini go with a spinach blend or tricolor tortellini for an added pop of color
12 oz pitted black olives
12 oz pitted green olives
4 oz package fresh basil leaves

Cook tortellini "al-dente" according to package directions and immediately rinse thoroughly in very cold water. I put them immediately in an ice-cold water bath (ice removed so they don't stick to the pasta) to chill, then drain and pat dry.
Drain and set aside
Cut up mozzarella into bite-size cubes and place into a bowl
Tear off pieces of basil large enough to fold over and thread onto a skewer
Assemble skewers in any order you like and drizzle with olive oil
Generously drizzle dressing over skewers an hour before serving and chill in the refrigerator, covered, until ready to eat.

*Nutrition info does not include dressing or olive oil.

A quick note about the wooden skewers. While you can certainly use standard 10”-12” wooden skewers, the mini 6” skewers are just enough space for an appetizer portion. You will have room for one piece of each type of antipasti per kabob.
Yes, you must rinse your tortellini. In recipes like mac and cheese and other creamy dishes, the starch on unrinsed pasta gives sauce something to cling to, but since the tortellini in this recipe is served sans sauce and chilled, it’s important to rinse it well. Otherwise, you’ll end up with an unappetizing, slimy film on the surface.
The moisture content in mozzarella varies. To be safe, soak up any extra moisture with a paper towel or cheesecloth before threading the cheese on the skewers so the skewers don’t get soggy.