Categories: Appetizers

Ingredients

• 1 pkg. refrigerated tortellini
• 2 pints cherry tomatoes
• 1 jar pimiento-stuffed green olives
• 1/2 cup basil pesto

Directions

1. Cook pasta as directed. Drain and rinse with cold water to cool.

2. Alternate 1 tortellini, 1 cherry tomato, and 1 olive on a 4 to 6-inch skewer. Repeat with remaining tortellinis, cherry tomatoes, and olives. Brush skewers lightly with pesto. Chill, covered, up to 1 day. Serve with additional pesto.

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