Ingredients:

  • 1 pound (450g) fresh or frozen cheese tortellini (preferably small, mini size)
  • 1 pint (570g) cherry tomatoes, halved
  • 8 ounces (225g) fresh mozzarella balls (bocconcini), small or medium size
  • 1/2 cup (15g) fresh basil leaves, roughly chopped
  • 1/4 cup (60ml) balsamic glaze (store-bought or homemade)
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon (5g) Italian seasoning
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and rinse with cold water to stop cooking. Pat dry gently.
  2. Halve the cherry tomatoes. If using large mozzarella balls, cut them in half as well (mini ones are usually fine as they are!). Chop the basil.
  3. In a medium bowl, gently toss the tortellini, cherry tomatoes, mozzarella balls, and basil with olive oil and Italian seasoning. Season with salt and pepper to taste.
  4. Thread tortellini, tomatoes, and mozzarella balls onto skewers, alternating ingredients. Aim for a visually appealing arrangement.
  5. Arrange skewers on a serving platter. Drizzle with balsamic glaze just before serving.