PESTO TORTELLINI SKEWERS
An easy appetizer to make that's fun to serve at a party.
Provided by Jersey Girl Cooks (Lisa Grant)
Categories Appetizer
Time 30m
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Drain when cooked and rinse with cold water.
- In a medium size bowl, mix together the tortellini and mozzarella balls with pesto sauce. Stir gently so they don't break apart.
- On small skewers, alternate tortellini, mozzarella balls wrapped in pepperoni and tomatoes. You will use 24 pieces of tortellini and mozzarella balls. There might be a few extra leftover.
- Makes 24 skewers.
Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 217 mg, Sugar 1 g, ServingSize 1 serving
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
MARINATED ZUCCHINI & TORTELLINI SKEWERS
Tender fresh-made cheese tortellini, thin zucchini ribbons, ripe cherry tomatoes, and fragrant basil make these delectable Zucchini & Tortellini Skewers a super easy party appetizer. Make ahead of time, or whip them up day-of for a crowd-pleasing treat.
Provided by The Kitchen Prep
Categories Appetizer Main Course
Time 1h37m
Number Of Ingredients 5
Steps:
- Cut the ends off of the zucchini, and using mandolin or a sharp knife, thinly slice lengthwise. {I was able to get about 8 slices from 1 zucchini, but this will depend on the thickness.}
- Cut the longer strips in half, then place them a zip top bag and pour in the vinaigrette. Gently massage the bag to ensure that all the pieces are coated. {You can use store bought, or make your own. I made my own using 1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried dill weed, 1 minced clove of garlic, and 1/8 teaspoon salt whisked together.} Refrigerate for at least an hour, and up to 3 hours.
- Meanwhile, make the tortellini according to package directions. {The one I bought took 7 minutes.} Drain and cool slightly, then toss with a few teaspoons of olive oil to coat them -- this will help them not to stick to one another.
- When you're ready to start skewering, pour the marinade from the bag of zucchini into the bowl with the tortellini and toss gently to coat.
- To assemble: Skewer a basil leaf, then a piece of zucchini, a piece of tortellini, and then a grape tomato. Repeat one more time or place as many pieces onto the skewer as desired, then end with another basil leaf. Repeat with all 16 skewers.
- Refrigerate until ready to serve with extra vinaigrette or a balsamic glaze for drizzling.
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.
FESTIVE MARINATED TORTELLINI SKEWERS
Steps:
- In a large bowl, whisk together the first 6 ingredients. Season the vinaigrette with salt and pepper. Set aside.
- Cook the tortellini in a pot of boiling water according to the package directions. Do not overcook.
- Drain the tortellini and add the hot pasta to the dressing so flavors will be absorbed.
- Gently stir in the peppers and green onions. When the pasta has cooled, add the mozzarella.
- Let the mixture marinate at least 2 hours or overnight.
- To assemble, use toothpicks at least 4 inches long.
- Skewer 1 basil leaf, 1 red bell pepper square, 1 tortellini, 1 poblano pepper square and 1 mozzarella cube on the toothpicks. (Can be assembled 1 day ahead.)
Nutrition Facts : ServingSize 1 skewer, Carbohydrate 7 g, Protein 3 g, Fat 4 g, Cholesterol 7 mg, Sodium 77 mg, Fiber 1 g, Sugar 1 g, Calories 73 kcal
TORTELLINI APPETIZERS
These cute kabobs from Pat Schmidt of Sterling Heights, Michigan will lend a little Italian flavor to any get-together. Cheese tortellini is marinated in salad dressing, then skewered on toothpicks along with stuffed olives, salami and cheese.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 267mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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.
MARINATED TORTELLINI SKEWERS
Steps:
- Mix all dry ingredients in a saucepan. Add liquids. Heat to a boil and cook for 30 seconds. Remove from the heat and let cool. Cook torellini to directions on package. Place all ingredients in a ziploc bag. Add the marinade. Let sit 4 hours or overnight. Load short bamboo skewers with ingredients.
MARINATED TORTELLINI, SUN-BLUSHED TOMATO AND OLIVE SKEWERS
An interesting twist for a dinner party canapé, tangy tortellini mingling with the delicate flavours of sun-blushed tomatoes and olives.
Provided by English_Rose
Categories European
Time 25m
Yield 24 Canapes
Number Of Ingredients 7
Steps:
- Cook the tortellini in boiling salted water according to the packet instructions. Once they are cooked, drain and rinse well under cold water to cool them down quickly. Place in a bowl and mix with the marinade ingredients. This can now be covered and left to marinate for about 30 minutes.
- Once marinated, thread one tortellini, a sun-blushed tomato and an olive onto each skewer. Season with a twist of black pepper and arrange on a platter. Cover and keep at room temperature until needed.
Nutrition Facts : Calories 42.1, Fat 2.4, SaturatedFat 0.3, Sodium 44.5, Carbohydrate 5.1, Fiber 1.6, Sugar 3.2, Protein 1.1
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