The Ultimate Summer Appetizer

True story: I brought these tortellini skewers to a friend’s college party a couple years ago because I’m that girl. I felt like a weirdo at first (hi, I brought beer and homemade pesto!), but when every last skewer was gone by the end of the night, I knew I’d made the right choice. I still love to make this appetizer during Summer because it’s so easy to make, easy to transport, and perfect for feeding a crowd. I recommend serving the skewers on a large platter alongside a bowl of homemade pesto for dipping, or with pesto drizzled on top.

Tortellini Skewers


1 20-ounce package cheese tortellini (I used Buitoni)
Bamboo skewers
1 pint cherry tomatoes
1 can large pitted black olives
12 ounces fresh mozzarella balls, preferably marinated with olive oil and herbs
Fresh basil
Pesto, for serving


  1. Bring a large pot of water to a boil and cook tortellini according to package instructions. Drain and set aside.
  2. Assemble skewers by sliding on a tortellini, tomato, olive, mozzarella ball, and fresh basil leaf, followed by another tortellini. Repeat until you’re out of tortellini or until you’ve made your desired number of skewers.
  3. Serve immediately alongside pesto, or refrigerate for later.


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