Ingredients:

  • 12 oz (340 g) mini cheese tortellini (fresh/refrigerated or dry; adjust cook time per package)
  • 1 pint (approx. 10–12 oz / 300–340 g) cherry or grape tomatoes
  • 8 oz (226 g) mini fresh mozzarella balls (bocconcini), drained
  • 24–30 fresh basil leaves, medium-sized (about 1 cup loosely packed)
  • 24–30 short wooden skewers or toothpicks (3–4 inch / 7–10 cm cocktail skewers)
  • 3 tbsp (45 ml) extra-virgin olive oil (divided)
  • 2 tbsp (30 ml) balsamic glaze or balsamic reduction
  • 1 small garlic clove, minced (optional)
  • Zest of 1/2 lemon (optional; about 1 tsp / 2–3 g)
  • 1/4 tsp (1.5 g) red-pepper flakes (optional)
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add tortellini and cook until al dente (follow package directions; reduce 30–60 seconds for a firmer bite).
  2. Drain tortellini using a colander and transfer immediately to a large bowl. Toss with 1 tbsp (15 ml) olive oil to prevent sticking, then spread on a tray and cool for 10–15 minutes until just warm or room temperature.
  3. Prepare other components: drain mozzarella and pat dry with paper towels; rinse and dry cherry tomatoes (halve larger tomatoes); pick basil leaves and discard any bruised pieces.
  4. Make the dressing: whisk the remaining 2 tbsp (30 ml) olive oil with minced garlic (if using), lemon zest, and a pinch of salt and pepper. Reserve the balsamic glaze for finishing.
  5. Assemble kabobs: thread ingredients onto skewers in this order (or similar): 1 tortellini, 1 basil leaf (fold if large), 1 cherry tomato, 1 mozzarella ball, and finish with another tortellini if skewer length allows. Alternate colors for visual appeal and lay kabobs on a platter as you go.
  6. Dress and finish: lightly brush or drizzle the olive oil dressing over the assembled kabobs or toss kabobs quickly in the dressing. Drizzle with balsamic glaze, finish with flaky sea salt and freshly ground black pepper, and sprinkle red-pepper flakes if desired.
  7. Serve or store: serve immediately at room temperature, or refrigerate covered for up to 6–8 hours. If chilled, bring out 10–15 minutes before serving to take the chill off.