Tortellini Skewers
This recipe for Cheese Tortellini Skewers was originally invented for an Italian themed event, but it became a popular dish for any appetizer gathering. The recipe makes 50 skewers which are served cold to room temperature. They are made with cooked tortellini, black olives, and a creamy dressing made with mayonnaise, olive oil, garlic, basil, seasoned salt, and red pepper flakes which adds a touch of heat.
In this photo I substituted marinated mushrooms for black olives. Other additions could be roasted peppers, marinated artichoke hearts or salami.
This is an inexpensive appetizer that has an elegant look. Sometimes I use frill picks instead of skewers and stick the finished picks into a head of cabbage covering the entire sphere for easy self service. If tray passing, use six inch long bamboo skewers.
Makes 50 skewers
½ cup olive oil
1 cup mayonnaise
1 teaspoon dry basil
1 tablespoon fresh minced garlic
½ tablespoon seasoned salt
1 teaspoon red pepper flakes
2½ pounds frozen cheese filled tortellini
50 medium black olives pitted
50 4-inch frill picks or 6-inch bamboo skewers
Prepare dressing in a large mixing bowl by whisking mayonnaise, oil, garlic, season salt, basil and pepper flakes.
Fill a 5 quart pot with water, bring to a boil. Add 2 teaspoons of salt.
Add frozen pasta to boiling water and cook 1½ minutes. Drain water immediately and add warm tortellini to the dressing, gently tossing to coat. Chill completely.
Once cold, slide olive to the top of a four-inch frill pick, or middle of a 6-inch skewer. Slide 2 tortellini on after, skewering through the top at its widest point.