- 3/4 cup oil and vinegar dressing (Paul Newmans)
- 3 T purchased pesto
- 2 cups frozen cheese tortellini
- 4 oz cheddar cheese
- 4 oz. monterrey jack cheese with peppers
- 30 assorted pitted olives, such as ripe; pimiento-stuffed, onion stuffed, garlic stuffed, black, kalamata
- 30 pepperocinis
combine dressing and pesto in medium bowl; set aside. Cook tortellini according to pkg directions. Drain, rinse with cool water and drain again.
Cut cheese into 1/2 inch cubes. Thread tortellini, cheese, olives, and peppers on 6 inch skewers. Place skewers in a casserole dish. Brush with 1/2 the marinade. Cover and refrigerate for 3 to 4 hours and then brushing the remaining dressing over after 2 hours.