Ingredients25 m servings 208 cals
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
- Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
- Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
Per Serving: 208 calories; 9 g fat; 24.6 g carbohydrates; 8.7 g protein; 24 mg cholesterol; 259 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is a great recipe! I used short bamboo skewers, and added pepperoni and mozzarella cheese to these, plus a little truffle oil! Easy to make, look good, and very tasty!
I added a little basting oil (that has basil in oil) to the pesto tortellini tomato mix before putting on picks I also used sliced pepperoni and everyone enjoyed it.
Yummy!! Rave reviews when I brought to a wedding. I did add local reindeer salami sausage to the skewers but would have been just as good without. I thought it needed more protein.
Made for a poker/book club. Grew Basil for the summer and made pesto. Perfect use of pesto. Perfect appetizer. Very east to make !
These were really good. Our guests loved them. Might add some olives next time.