Fresh Herb Tortellini Skewers

By cacelias

Another staple at all Elias family parties! These are delicious, so easy to make and also make great leftovers!

Recipe from Diane Phillips, "Perfect Party Food"

Ingredients

• 3/4 pound fresh cheese tortellini made with egg pasta
• 3/4 pound fresh cheese tortellini made with spinach pasta
• 1/2 cup white balsamic vinegar
• 4 teaspoons chopped fresh rosemary, or 2 teaspoons dried
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 cup snipped fresh chives
• Sprigs of fresh Italian Parsley for garnish

Details

Servings 10

Preparation

Step 1

Bring two medium-size pots of salted water to boil. Add the two varieties of tortellini separately and cook for 1 minute. Drain and let cool.

In a small bowl, combine the oil, vinegar, rosemary, oregano, salt, pepper and garlic, whisking until blended. Taste and adjust the seasonings.

Skewer one egg tortellini and one spinach tortellini onto each toothpick and lay the toothpicks in a shallow dish. Pour the dressing over the tortellini so they are evenly coated.

*At this point, cover and refrigerate for at least 2 and up to 24 hours to let the flavors develop, turning the toothpicks a few times. Bring to room temperature before continuing.

When ready to serve, arrange the tortellini on a platter. Pour the remaining dressing over them and garnish with chives and parsley sprigs.

Variations:
Cherry tomatoes
Olives
1/2-inch pieces cooked chicken
1/2-inch pieces salami
Quartered store-bought marinated artichoke bottoms