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An interesting twist for a dinner party canapé, tangy tortellini mingling with the delicate flavours of sun-blushed tomatoes and olives.
- Cook the tortellini in boiling salted water according to the packet instructions. Once they are cooked, drain and rinse well under cold water to cool them down quickly. Place in a bowl and mix with the marinade ingredients. This can now be covered and left to marinate for about 30 minutes.
- Once marinated, thread one tortellini, a sun-blushed tomato and an olive onto each skewer. Season with a twist of black pepper and arrange on a platter. Cover and keep at room temperature until needed.