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Tortellini Skewers

The festive green and red of this appetizer will make it a welcomed addition to a holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look. —Cheryl Lama, Royal Oak, Michigan
Recipe Courtesy of Taste Of Home Magazine and website https://www.tasteofhome.com/recipes/tortellini-appetizer/
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 Dozen (1 1/2 cups dip)

Equipment

  • 26 frilled toothpicks

Ingredients

  • 4 garlic cloves peeled
  • 2 tablespoons olive oil divided
  • 1 package 9 ounces refrigerated spinach tortellini
  • 1 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup prepared pesto
  • 1/8 teaspoon pepper
  • 1 pint grape tomatoes

Instructions

  • Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
  • Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
  • In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
  • Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.