Prep time: 35 minutes
Ready: 2 hours 35 minutes
Makes: 28 kabobs
1(9-oz.) pkg. refrigerated uncooked cheese tortellini
28 pitted kalamata or large ripe olives
½ cup purchased Italian salad dressing
14 cherry tomatoes, halved
28 cocktail toothpicks or 6- inch skewers
Ready: 2 hours 35 minutes
Makes: 28 kabobs
1(9-oz.) pkg. refrigerated uncooked cheese tortellini
28 pitted kalamata or large ripe olives
½ cup purchased Italian salad dressing
14 cherry tomatoes, halved
28 cocktail toothpicks or 6- inch skewers
1. Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
2. In medium Nonmetal bowl. Combine cooked tortellini, olives and salad dressing. Refrigerate 2 hours to marinate, stirring occasionally.
3. Add tomatoes to tortellini mixture; toss to coat. On each toothpick, alternately thread 3 tortellini, 1 olive and 1 tomato half.
4. Serve immediately, or cover loosely and refrigerate until serving time.
2. In medium Nonmetal bowl. Combine cooked tortellini, olives and salad dressing. Refrigerate 2 hours to marinate, stirring occasionally.
3. Add tomatoes to tortellini mixture; toss to coat. On each toothpick, alternately thread 3 tortellini, 1 olive and 1 tomato half.
4. Serve immediately, or cover loosely and refrigerate until serving time.
