Ingredients:

  • 19 oz refrigerated cheese tortellini
  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 cherry tomatoes, halved
  • 12 pitted Kalamata olives
  • 12 slices mini pepperoni
  • 1 cup mozzarella pearls
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Cook the tortellini according to package instructions, undercooking by 1 minute to ensure they remain firm.
  2. Immediately drain and rinse the tortellini with ice-cold water to stop the cooking process and remove excess starch.
  3. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss the chilled tortellini in the dressing until well-coated.
  4. Transfer the marinated tortellini to an airtight container and refrigerate for at least 4 hours or overnight.
  5. Lay out 4-inch wooden skewers on a clean surface.
  6. Thread the ingredients onto each skewer in the following order: one marinated tortellini, one folded pepperoni slice, one mozzarella pearl, one Kalamata olive, and one cherry tomato half facing upward.
  7. Garnish with chopped fresh parsley before serving.