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Ingredients
- 9oz package refrigerated cheese-filled tortellini
- 3 cups halved grape tomatoes
- 24 oz fresh small mozzarella cheese balls
- 1/2 cup white balsamic vinegar
- 1 tsp kosher salt
- 2/3 cups olive oil
- 6 Tbsp chopped fresh basil, plus more for decoration
- Freshly ground black pepper, to taste
- 60 wooden 6" skewers
Details
Adapted from myrecipes.com
Preparation
Step 1
Cook tortellini according to package directions. Rinse under cold water.
Thread tomato half, cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in 9x13 baking dish.
Whisk together vinegar and salt until blended. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Stir in basil and pepper, to taste.
Pour vinaigrette over skewers, turning each to coat. Cover and refrigerate for 2 hours.
Transfer skewers to serving plate. Sprinkle with salt, pepper, and basil.
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