TORTELLINI SKEWERS
Pretty appetizer that is easy to make.
Provided by J Scholfield
Categories Appetizers and Snacks Antipasto Recipes
Time 25m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 24.6 g, Cholesterol 23.7 mg, Fat 9 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 3.3 g, Sodium 258.8 mg, Sugar 1.2 g
ITALIAN TORTELLINI KABOBS
Enjoy these cheesy tortellini kabobs - delicious appetizers for your Italian cuisine night! A dish that's ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95, Carbohydrate 6 g, Cholesterol 25 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 240 mg
TORTELLONI KEBOBS
Putting anything on a skewer makes it more fun to eat -- and dip in sauce, too.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
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 KEBABS
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 0
Steps:
- Toss cooked spinach tortellini, grape tomatoes and mini mozzarella balls with pesto, olive oil, salt and pepper. Thread onto skewers.
TORTELLINI SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 18 skewers
Number Of Ingredients 7
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.
CHEESE & TORTELLINI KABOBS
Make and share this Cheese & Tortellini Kabobs recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40.3, Fat 3.3, SaturatedFat 1.4, Cholesterol 5.5, Sodium 144.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 1.7
TORTELLINI-SHRIMP KABOBS
Four ingredients and very little cooking: This is the way to entertain!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 55, Carbohydrate 4 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Kabob, Sodium 90 mg
ANTIPASTO KABOBS
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. -Denise Hazen, Cincinnati, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 40 appetizers.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 315mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
TORTELLINI KABOS
This recipe came from Betty Crocker fun summer appetizers. These are a perfect appetizers for anything really. I made them for easter and everyone loved them. You can put them on 6 inch bamboo skewers or rosemary sprigs. I also added mozzerella cheese and green and black olives in the dressing mix so I used a bit more dressing. You can use bottled dressing or make your own marinade of you would like.
Provided by punkyluv
Categories Vegetable
Time 16m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook and drain tortellini as directed on package. Cool 15 minutes.
- Place dressing in shallow dish. Stir in tortellini, mushrooms, tomatoes and whatever else you choose to use. Cover; refrigerate 1 to 2 hours, stirring once to coat.
- Drain tortellini mixture.On each skewer, thread tortellini, mushrooms and tomatoes alternatley. Serve on bed of lettuce leaves.
Nutrition Facts : Calories 12.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.6, Sodium 137.9, Carbohydrate 1.4, Fiber 0.3, Sugar 1.1, Protein 0.5
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