Easy tortellini kabobs loaded with fresh flavors with a colorful presentation, they'll disappear fast anytime they’re served! Drizzle them with Italian dressing and set them out as a delicious party appetizer.
Prep tortellini: Cook the tortellini according to package directions until al dente. Then rinse the pasta in cold water and drain well.
Place the pasta into a bowl and then toss it together with two tablespoons of Italian dressing.
Assemble kabobs: Slice the sundried tomatoes in half and tear the basil leaves from their stems.
Arrange the ingredients on your skewers in alternating patterns, filling the sticks up about halfway. My assembly was consistent with each kabob, I started with a basil leaf, then an olive, tortellini, folded slice of salami, another tortellini, sun dried tomato, mozzarella pearl, basil leave, another olive and then one last tortellini.
Once assembled, brush the kabobs with Italian dressing for more zesty taste. Place on a serving platter or plate, serve and enjoy!
Notes
These kabobs will stay good for 3-5 days if stored in an airtight container in the refrigerator.