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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âThis is one elegant, easy recipe people really seem to like at every party. I found a marinade recipe that wasnât so heavy on olive oil and modified it to my taste. The kabobs are a snap to assemble. You donât even need to turn on the oven.â âKendra Doss, Kansas City, Missouri Ingredients:
1 cup refrigerated cheese tortellini |
1/2 cup balsamic vinegar |
1/4 cup grated parmesan cheese |
1/4 cup minced fresh basil |
2 tablespoons dijon mustard |
1 tablespoon olive oil |
2 teaspoons honey |
1/4 teaspoon pepper |
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained |
1 large green pepper, cut into 1-inch pieces |
1 cup grape tomatoes |
1 cup pitted ripe olives |
1/4 pound thinly sliced deli ham, cut into 1-inch strips |
12 wooden skewers (6 inches) |
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 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. Yield: 12 kabobs.
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