Antipasto pasta skewers with creamy pesto drizzle
Store bought cheese tortellini without sauce
6 oz, (32 pieces)
Plain fat free Greek yogurt
Reduced-fat pesto sauce
1 Tbsp, to 1 1/2 tbsp
Small, thinly sliced turkey pepperoni
WW Light part-skim mozzarella string cheese
4 stick(s), each cut into 4 pieces
Fresh cherry tomato(es)
Giardiniera (pickled vegetables)
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