- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 24 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 451
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 105 mg
- Sodium
- 878 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 24 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 451
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 105 mg
- Sodium
- 878 mg
Ingredients
Directions
Special equipment:
Twenty-four 5-inch skewers- Bring a pot of salted water to a boil. Cook the tortellini according to package directions. Drain the tortellini and add to a mixing bowl. Add the Parmesan, 1 tablespoon of the olive oil and 1/4 teaspoon pepper. Toss to combine and set aside.
- Add the mozzarella balls, cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the remaining 1 tablespoon olive oil to a small bowl. Mix to combine and set aside.
- To assemble the skewers, thread one of each onto a skewer: tortellini, mozzarella ball, cherry tomato, olive and peppadew pepper. And then add a piece of soppressata folded into a size that is approximately as big as the other ingredients, then a half piece of mortadella also folded to match the size of the other ingredients and finally, a folded basil leaf. Make more skewers using the remaining ingredients. Serve immediately or cover and refrigerate until ready to serve.
