Tortellini Kabos

This recipe came from Betty Crocker fun summer appetizers. These are a perfect appetizers for anything really. I made them for easter and everyone loved them. You can put them on 6 inch bamboo skewers or rosemary sprigs. I also added mozzerella cheese and green and black olives in the dressing mix so I used a bit more dressing. You can use bottled dressing or make your own marinade of you would like.

• Ready In: 16 mins
• Serves: 12

Ingredients

• 24  uncooked refrigerated  spinach and cheese tortellini
• 1⁄2 cup  reduced-fat Italian salad dressing
• 12  small whole mushrooms
• 12  small cherry tomatoes
• 12  skewers
•  lettuce leaf, if desired (to arrange kabobs on) (optional)

Directions

1. Cook and drain tortellini as directed on package. Cool 15 minutes.
2. Place dressing in shallow dish. Stir in tortellini, mushrooms, tomatoes and whatever else you choose to use. Cover; refrigerate 1 to 2 hours, stirring once to coat.
3. Drain tortellini mixture.On each skewer, thread tortellini, mushrooms and tomatoes alternatley. Serve on bed of lettuce leaves.