Cold Tortellini-Vegetable Kabobs
Colorful cold tortellini-vegetable kabobs combine cheese-filled tortellini, artichoke hearts, and fresh vegetables, marinated in a tangy basil-vinegar dressing—perfect for summer gatherings and light lunches.
Ingredients
- 1 tsp. cornstarch ⓘ
- 1 tsp. dried basil ⓘ
- 1 tsp. dried oregano ⓘ
- 1/2 tsp. sugar
- 1/2 tsp. dry mustard ⓘ
- 1/4 tsp. onion powder ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/2 tsp. salt ⓘ
- 2/3 c. water ⓘ
- 1/2 c. cider vinegar
- 1 (14 oz.) can artichoke hearts ⓘ
- 24 cooked small cheese tortellini with cheese
- 24 cooked small cheese tortellini ⓘ
Instructions
- Combine cornstarch, dried basil, dried oregano, sugar, dry mustard, onion powder, garlic powder, and salt in a saucepan.
- Slowly stir in water and cider vinegar.
- Bring the mixture to a boil.
- Cook for 30 seconds, whisking with a wire whisk.
- Remove from heat and let cool.
- Cut artichoke hearts into quarters.
- Alternate threading tortellini, cherry tomatoes, and artichoke hearts onto 24 (6-inch) skewers.
- Place the skewers in a large baking dish and pour the cooled marinade over them, turning to coat.
- Cover and refrigerate for 5 hours, turning a few times.
- Drain the skewers and arrange on a platter to serve.
Nutrition & Diet Analysis (per serving)
441
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).