Tortellini, Mozzarella, and Tomato Skewers

This recipe isn't even really a recipe, you just need to make sure you have enough of each ingredient to feed your guests. It's so quick and easy to prep and assemble; and personally, I think it looks pretty impressive to set out in front of your company! The amounts below are all approximate - the key is to have an equal number of bocconcini (small bites of fresh mozzarella), tomatoes, and tortellini. For a pint of tomatoes, you will need about 3/4 lb. of bocconcini, 10 ounces of tortellini, and 20 skewers. Enjoy!

Tortellini, Mozzarella, and Tomato Skewers

from Colleen's Kitchen

Makes as much as you want!

equal amounts of:

frozen cheese-filled tortellini

cherry or grape tomatoes

bocconcini (small mozzarella, usually found around the deli section in the olive bar)

your favorite Italian dressing or vinaigrette

skewers

chopped fresh basil

Bring a pot of salted water to a boil and add tortellini. Cook 4-5 minutes until al dente, or as directed on the side of the package. Drain tortellini and rinse with cold water.

Cut each tomato and bocconcini in half. Combine cooled (important so you don't melt the cheese!) tortellini and tomato and bocconcini halves in a large, sealable container. Liberally add dressing of choice. Seal and marinate 4-24 hours in the refrigerator, shaking several times so that dressing is equally distributed.

Assemble each skewer: tortellini, tomato, bocconcini, tortellini, tomato, bocconcini. Sprinkle with chopped basil and serve.