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.
1 20-ounce package cheese tortellini (I used Buitoni)
1 pint cherry tomatoes
1 can large pitted black olives
12 ounces fresh mozzarella balls, preferably marinated with olive oil and herbs
Pesto, for serving
- Bring a large pot of water to a boil and cook tortellini according to package instructions. Drain and set aside.
- 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.
- Serve immediately alongside pesto, or refrigerate for later.
- Appetizers, Finger Foods
- About 25 skewers