Tortellini Antipasto Skewers.
Serves: 20 Skewers
  • 20 oz package of cheese tortellini, cooked
  • 1 Cup of kalamata olives
  • 1 Cup of cherry tomatoes
  • 1 Cup of sharp provolone cheese, cubed
  • 2 Tbsp of pine nuts, toasted
  • 2-3 Tbsp of fresh basil, chopped
  • Pesto for dipping
  • Olive oil
  • Salt and pepper
  1. Cook tortellini as directed, drain and cool in the fridge.
  2. Portion out olives, tomatoes, and cube provolone cheese.
  3. Thread skewers, alternating tortellini, olives, tomatoes, and provolone.
  4. Arrange finished skewers on a plate, drizzle with olive oil, season with salt and pepper.
  5. Garnish with toasted pine nuts and fresh chopped basil.
  6. Serve with pest for dipping.
Recipe by DomestikatedLife at