Antipasto Pasta Skewers with Creamy Pesto Drizzle
Folks will love these fun pick-up appetizers that combine cheese-filled pasta, turkey pepperoni, mozzarella string cheese, fresh basil, cherry tomatoes, and pickled vegetables. For the pickled element, we use jarred giardiniera, which provides an assortment of carrots, cauliflower, and pearl onions for the skewers. You can assemble the skewers a few hours ahead; store in the fridge with a damp paper towel on top to keep the pasta from drying out. Then drizzle with the pesto sauce shortly before serving.
Store bought meat tortellini without sauce
6 oz, (32 pieces)
Plain fat free Greek yogurt
Reduced-fat pesto sauce
1 tbsp(s), to 1 1/2 tbsp
Small, thinly sliced turkey pepperoni
Part-skim mozzarella cheese
96 gm(s), light variety, cubed, 8 pieces
Fresh cherry tomato(es)
Giardiniera pickled vegetables (no oil)
1 cup(s), drained
- Bring a large saucepan of water to a boil. Add the tortellini and cook until just al dente, about 5 minutes. Drain and rinse well with cold water; drain well.
- Meanwhile, in a small bowl, whisk the yogurt, pesto, and water until the mixture is thin enough to drizzle.
- Onto 16 (6- to 8-in) skewers, alternately thread 2 tortellini pieces, 2 pepperoni pieces, 1 cheese piece wrapped with basil, 1 tomato, and 1 giardiniera piece (carrot, onion, or cauliflower). Arrange skewers on a platter; drizzle with sauce.
- Serving size: 2 skewers