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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup(s) refrigerated cheese tortellini |
1/2 cup(s) balsamic vinegar |
1/4 cup(s) grated parmesan cheese |
1/4 cup(s) minced fresh basil |
2 tablespoon(s) dijon mustard |
1 tablespoon(s) olive oil |
2 teaspoon(s) honey |
1/4 teaspoon(s) pepper |
1 can(s) 14 oz. water packed artichoke hearts rinsed and drained |
1 large green pepper cut into 1-inch pieces |
1 cup(s) grape tomatoes |
1 cup(s) pitted ripe olives |
1/4 pound(s) thinly sliced ham or other deli meat cut into 1-inch strips |
12 wooden skewers soaked |
Directions:
1. cook tortellini according to package directions.
2. Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn over to coat. Refrigerate for 4 hours or overnight.
3. Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives, and folded ham onto a skewer.
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