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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This recipe came from Betty Crocker fun summer appetizers. These are a perfect appetizers for anything really. I made them for easter and everyone loved them. You can put them on 6 inch bamboo skewers or rosemary sprigs. I also added mozzerella cheese and green and black olives in the dressing mix so I used a bit more dressing. You can use bottled dressing or make your own marinade of you would like. Ingredients:
24 uncooked refrigerated spinach and cheese tortellini |
1/2 cup reduced-fat italian salad dressing |
12 small whole mushrooms |
12 small cherry tomatoes |
12 skewers |
lettuce leaf, if desired (to arrange kabobs on) (optional) |
Directions:
1. Cook and drain tortellini as directed on package. Cool 15 minutes.
2. Place dressing in shallow dish. Stir in tortellini, mushrooms, tomatoes and whatever else you choose to use. Cover; refrigerate 1 to 2 hours, stirring once to coat.
3. Drain tortellini mixture.On each skewer, thread tortellini, mushrooms and tomatoes alternatley. Serve on bed of lettuce leaves.
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