Pasta Salad on a stick

By Mary-2

Ingredients

• 1 Pkg Tri-Color Tortellini
• 1 container (9 oz) bocconcini (mini mossarella balls - drained)
• 1 C Grape Tomatoes
• 48 slices peperoni (thin)
• 1/2 C Ceaser style vinagerette
• 1/4 Tsp Dried Italian Seasoning
• 24 Skewers

Details

Servings 4

Preparation

Step 1

Cook Tortellini, rinse in cool water. Toss bocconcini, tortellini, tomatoes with dressing and seasoning. Refridgerate for 3 to 24 hours.

Alternate, threadding tortellini, bocconcini, tomatoes and pepperoni onto screws - Brush with remaining dressing mixture