Ingredients
Salad Ingredients
- 13 ounces spinach & cheese tortellini
- 2 teaspoons fine sea salt
- 2 pints grape tomatoes
- 16 ounces mozzarella pearls (small mozzarella balls)
Dressing
- 1 cup pesto sauce
- 2 tablespoons white balsamic vinegar
- 6-8 basil leaves, minced
Instructions
- Cook Tortellini: Boil a large pot of water, adding 2 teaspoons of fine sea salt once it reaches a full rolling boil. Cook the tortellini according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Prepare Dressing: In a small bowl, combine 1 cup of pesto sauce with 2 tablespoons of white balsamic vinegar and 6 to 8 minced fresh basil leaves, mixing well to blend the flavors.
- Toss Salad: Place the cooked and cooled tortellini into a large bowl. Add 2 pints of grape tomatoes and gently toss the mixture with the prepared pesto dressing, ensuring everything is well coated.
- Assemble Kabobs: Using skewers, thread the ingredients in this order: two pieces of tortellini, two mozzarella pearls, and one grape tomato per skewer. Repeat until all ingredients are used.
- Refrigerate: Place the assembled kabobs in the refrigerator and chill until ready to serve, allowing flavors to meld and keeping them refreshingly cool.
- Serve and Enjoy: Once chilled, serve the kabobs as a delightful and colorful appetizer. Encourage feedback from guests to enhance future preparations.
Notes
- Ensure tortellini is cooked al dente to avoid mushy texture in the salad kabobs.
- Use fresh basil leaves for maximum flavor in the pesto dressing.
- These kabobs can be prepared a few hours in advance and stored refrigerated for convenience.
- Feel free to substitute grape tomatoes with cherry tomatoes for a similar taste and appearance.
- Perfect for parties, picnics, and casual gatherings as a crowd-pleaser finger food.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and No-Cook
- Cuisine: Italian
- Diet: Vegetarian
