Description
Pasta salad skewers turn Italian antipasto into a fun appetizer on a stick! Perfect for make-ahead entertaining, potlucks, BBQs, and picnics.
Ingredients
- 1 (20-ounce) package refrigerated tortelloni or tortellini (I used a 3 cheese variety)
For vinaigrette
- 1/4 cup balsamic vinegar
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 3 tablespoons plain yogurt (regular or Greek)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 1/2 cup extra virgin olive oil
For skewers:
- 3 bell peppers, seeded and cut into 1-inch pieces (I used orange, yellow and red)
- 1 pint grape or cherry tomatoes (I used a mix of red and orange)
- 1 (6-ounce) can pitted black olives, drained
- 1 bunch fresh basil, leaves picked
Special equipment:
- Wooden skewers (or reusable metal skewers)
Instructions
- Cook the pasta: Fill a large pot with salted water and bring to a boil. Cook tortelloni according to package instructions (mine took 7-9 minutes).
- Meanwhile, make the vinaigrette: In a medium bowl, whisk together balsamic vinegar, dried parsley, dried basil, garlic powder, Dijon mustard, sugar, yogurt, salt, and pepper. Once combined, slowly drizzle in the oil, whisking as you go, until the dressing emulsifies and comes together.
- Drain the pasta well, then transfer to a large bowl. Add 1/2 cup of the vinaigrette and gently stir to coat. Let the pasta cool to room temperature, stirring occasionally to ensure it doesn't stick together, while you prepare the rest of the ingredients.
- Make the skewers: Thread each skewer with the tortellini, bell peppers, tomatoes, olives and basil leaves. I like to alternate colors of peppers and tomatoes, to keep each skewer colorful. Feel free to use as much or as little of each ingredient as you want. After the skewers are assembled, drizzle the remaining vinaigrette over the top and serve.
- Skewers can be made in advance and stored, covered, in the refrigerator until ready to serve. Drizzle dressing over skewers, right before serving. Enjoy!
Notes
Vinaigrette recipe makes about 3/4 cup
Skewers can be made in advance and stored, covered, in the refrigerator until ready to serve. Drizzle dressing over skewers, right before serving. Enjoy!
If you'd prefer to use the vinaigrette as a dip, toss the cooked pasta with a bit of olive oil so they don't stick together.
I like to use wooden skewers when taking these to potlucks, but if you're enjoying them at home, reusable metal skewers are a great choice.
You can also serve this without skewers as a pasta salad. Just combine everything in a big bowl after the pasta is cooked.
I'll often double this recipe and make skewers with half and a big pasta salad with the other half.
Feel free to use a smaller package of tortellini and only 2 bell peppers if you're making this for a smaller crowd.
Nutrition
- Serving Size: 1 skewer
- Calories: 66
- Sugar: 1.5 g
- Sodium: 55.7 mg
- Fat: 4.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 5.3 g
- Fiber: 0.6 g
- Protein: 1.4 g
- Cholesterol: 3.2 mg
