Tortellini Skewers

Tortellini Skewers

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  • Prep Time


  • Total Time


  • Servings



  • 1

    packge (about 9 ounces, around 35 pieces)

  • Fresh, uncooked cheese-filled spinach or pesto tortellini

  • 8

    ounces mozzarella cheese, cut into 35 cubes (about ½ inch)

  • cup tarragon vinegar

  • ¼

    cup olive oil

  • 1

    clove garlic, peeled and minced

  • 2

    teaspoons sugar

  • ½

    teaspoon salt

  • 1

    tablespoon water

  • 35

    grape tomotoes (from 1 pint)

  • 35

    (4-inch) wooden skewers or good-quality toothpicks


Cook tortellini according to package directions. Drain well and let cool completely. Put tortelloni and mozzarella cubes in medium bowl or sealable gallon plastic bag. Set aside. In bowl or jar with tight-fitting lid, combine vinegar, oil, garlic, sugar, salt, pepper and water. Pour marinade over tortelloni and cheese. Cover or seal and refrigerate at least 2 hours or overnight, gently stirring (or shaking) occasionally. Thread one tortelloni, one cheese cube and one tomato on each skewer, leaving half the skewer exposed for easy pickup, up to few hours before serving. Serve at room temperature.


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