Try this Antipasto Skewers recipe, or contribute your own.
- Carbohydrate 12.5605666666667 g
- Cholesterol 0 mg
- Fat 22.4471666666666 g
- Fiber 1.34400005340576 g
- Protein 1.28326666666667 g
- Saturated Fat 3.53599333333333 g
- Serving Size 1 1 recipe (190g)
- Sodium 1301.23333333333 mg
- Sugar 11.2165666132609 g
- Trans Fat 3.69962666666666 g
- Calories 248 calories
Step-by-step
- First, cook tortellini according to package directions.
- Then pour on your Italian Salad Dressing and marinate for a few hours or overnight.
- When the tortellini has been marinated for the appropriate time, it's time to skewer!
- Skewer on!
Marinated three-cheese tortellini acts as the structural anchor and flavor sponge in this format, absorbing the oil and acid of the dressing while remaining soft enough to pierce without splitting. Boiling the pasta requires an aggressive 1 tablespoon of salt per quart of water to season the interior dough properly, followed by an immediate cold water rinse to halt residual cooking starch activation. Draining the pasta thoroughly for 10 minutes prevents excess moisture from diluting the Italian dressing during the marination phase. Submerging the cooked tortellini in dressing for at least four hours allows the oil-soluble herbs to penetrate the exterior without making the pasta mushy. Threading the components onto wooden skewers works best when alternating dense items like salami and firm cheese with soft elements like cherry tomatoes and olives to distribute weight evenly. Standard 6-inch bamboo skewers hold approximately five to six individual items comfortably without bending. Storing assembled skewers in a sealed airtight container in the refrigerator keeps them fresh for up to 24 hours, though freezing is not recommended because thawed tomatoes and fresh mozzarella release excess water that destroys the texture.
