|Tortellini Kabob Appetizer|
This recipe will make about 80 kabobs.... cut it down as you need, but they keep as a yummy snack for a few days in fridge so don't skimp too much :)
WHAT YOU NEED:
1 package of tortellini [I used the mixed spinach and white so I'd have even more color]
1 quart cherry or grape tomatoes [halved]
3 yellow or orange peppers [cleaned & cut into small squares]
1/2 cup of your favorite Italian Dressing or Vinaigrette
80 6-inch bamboo sticks
Cook your tortellini as per package instructions to al dente, drain and set aside to cool while you cut your vegetables.
Once prepped start kabob-ing.... tomato "cap up" then green tortellini, then pepper, then white tortellini and finish with a tomato "cap down" line up in a Tupperware or glass 9x13 dish drizzling lightly the dressing on each layer before piling the next on top. No need to separate these, I've had no sticking issues. Cover tightly and refrigerate until ready to use.
They are bright, festive and no fuss appetizer or light luncheon item. Enjoy!