This has become my go-to picnic recipe, stolen from a marina friend who brought them to a dock party! Incredibly easy and a definite crowd pleaser, they are a mini-meal unto themselves. They can be made a day in advance and require no utensils. I put the skewers in a plastic container with a lid and it’s ready to grab from the fridge and go.
I’ve served them with watermelon/feta/mint skewers drizzled with honey balsamic vinegar and a cold rose wine. Yum!
Variations: You can change up the ingredients for different flavor profiles and easily make them vegan by eliminating the salami. Try marinated artichoke hearts or mushrooms, bell peppers, green or stuffed olives, cucumber chunks, fresh basil leaves, feta or other cheeses, etc. You can also substitute any vinaigrette salad dressing (or make your own) and a variety of tortellini types. Use your imagination! You’ll find all the ingredients regularly stocked at our local Grocery Outlet.
- 10 ounce package of tortellini (I used chicken)
- 1/2 cup Italian salad dressing
- Wood skewers
- 1 can medium black pitted olives
- 1 pint cherry tomatoes
- 7 ounce package of Italian dry salami
- 12 ounce package of mozzarella balls
- Cook the tortellini per the package directions for al dente. Don’t overcook or they will fall off the skewer. Gently rinse with cold water immediately, drain well and place in a container.
- Pour the salad dressing over the pasta and gently toss. Chill in the fridge for at least an hour or until you are ready to skewer.
- Skewer the ingredients in any order you prefer.
- Pour any dressing left in the tortellini container over the skewers. Keep refrigerated until ready to serve.
Yields 20-30 depending on size of skewers. Will keep for up to a week in the refrigerator.
Go To Tuesdays are recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.