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Category: Cold
Prep Time: Cook Time: Total Time:
15 uncooked fresh refrigerated cheese-filled spinach tortellini
1/4 cup Italian vinaigrette dressing
1/2 cup red bell pepper, cut into 3/4 inch pieces
1/4 (1/2 inch thick) lb slice Provolone or Mozzarella Cheese, cubed 1/2 inch
1 (6 oz) jar marinated artichoke hearts, drained, cut into pieces
15 extra large pitted ripe olives
Cook tortellini according to pkg directions. Drain. Place cooked tortellini, dressing, red pepper, cheese, drained artichokes and olives in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat ingredients well. Place in 13x9 inch pan.
Refrigerate, turning occasionally, at least 2 hours or overnight. Remove all ingredients from marinade; discard marinade. Thread 1 piece red pepper, 1 piece artichoke heart, 1 olive, 1 cube cheese and 1 tortellini on each 4 inch skewer. Repeat with remaining skewers.
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Category: Cold
Prep Time: Cook Time: Total Time:
15 uncooked fresh refrigerated cheese-filled spinach tortellini
1/4 cup Italian vinaigrette dressing
1/2 cup red bell pepper, cut into 3/4 inch pieces
1/4 (1/2 inch thick) lb slice Provolone or Mozzarella Cheese, cubed 1/2 inch
1 (6 oz) jar marinated artichoke hearts, drained, cut into pieces
15 extra large pitted ripe olives
Cook tortellini according to pkg directions. Drain. Place cooked tortellini, dressing, red pepper, cheese, drained artichokes and olives in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat ingredients well. Place in 13x9 inch pan.
Refrigerate, turning occasionally, at least 2 hours or overnight. Remove all ingredients from marinade; discard marinade. Thread 1 piece red pepper, 1 piece artichoke heart, 1 olive, 1 cube cheese and 1 tortellini on each 4 inch skewer. Repeat with remaining skewers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.