Tortellini Caprese Skewers

Why This Recipe Works

Our tortellini caprese skewers are the perfect no bake party appetizer. They are simple, inexpensive inspired by a tortellini caprese salad.

We love cold appetizer that's easy to eat, and the perfect finger food! The recipe is vegetarian as written, but can be customized into antipasto kabobs. These are perfect for a summer barbecue, potluck, super bowl party, Christmas or holiday gathering.

If you love Italian recipes be sure to try out our bruschetta, Italian almond cake, and chocolate tiramisu too.

Ingredient Notes

• Cherry tomatoes. You can also use grape tomatoes.
• Mozzarella. Use fresh mozzarella. You can buy mozzarella pearls, or slice fresh mozzarella into chunks. The mozzarella pearls are sometimes called bocconcini or ciliegine.
• Tortellini. I recommend using cheese tortellini from the refrigerated section. It tends to hold up better than the frozen tortellini.
• Basil. You'll need fresh basil leaves, dried basil will not work here.
• Olive oil. Use good quality olive oil. Olive oil will marinate the mozzarella and tortellini, preventing them from drying out.
• Italian Seasoning. The seasoning flavors the mozzarella and tortellini. Instructions for how to make your own Italian seasoning are provided below.
• Balsamic Glaze. A balsamic drizzle is used to finish off the tortellini caprese bites adding a bit of sweetness. Also called balsamic vinegar reduction. You can also make your own by cooking down balsamic vinegar, instructions below.
• Salt and Pepper. Use sea salt and freshly ground black pepper.

Make Your Own Italian Seasoning

Note: This will make more Italian seasoning that you need for this recipe.

If you don't have Italian seasoning in your pantry, you can make your own mix. Feel free to double or quadruple this recipe to have a good amount on hand to have for the next time you need it. Simply stir the following together in a small bowl.

• ¼ teaspoon ground sage
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons marjoram
• 2 tablespoons dried thyme
• 1 tablespoon dried parsley
• 1 teaspoon dried rosemary

How to Make this Recipe

1. Cook Tortellini. Cook the tortellini according to the package instructions. Be sure to cook the tortellini on the lower end range of the recommended time frame. You don't want to overcook the tortellini and have it be mushy and fall apart on the skewer. Drain the pasta and rinse it with cool water. Let cool before assembling.
2. Marinate. Mix together the olive oil and seasoning. Toss the mozzarella and tortellini in the herby olive oil. The marinade will add flavor but also prevent the pasta and cheese from drying out too much.

1. Assemble. Take toothpick and slide the tomato on through the center, followed by a tortellini, then a fresh basil leaf folded in half, finished with a mozzarella ball. If you are using a longer kabob skewer, you can do two of each item.
2. Serve. Place on serving dish and drizzle with a balsamic glaze.

How to Make a Balsamic Reduction

If you'd like to make your own balsamic glaze (also called a balsamic vinegar reduction), follow the following instructions:

1. Take 1 cup of balsamic vinegar and add it to a small sauce pan.
2. Bring the vinegar to simmer and let simmer until thick, about 8-12 minutes. The time will vary depending on how thick you'd like it.
3. Let it cool before using it. Store in an airtight container in the refrigerator.

Variations of these Caprese Skewers

You can make all sorts of delicious variations of these tortellini caprese skewers. Here are few suggestions:

Make them Antipasto Skewers

Antipasto is a traditional Italian appetizer course that has a variety of meats, cheese, vegetables, crostini, olives, etc. Some ideas of things you can add to your antipasto skewers are salami, pepperoni, prosciutto, marinated artichoke hearts, olives (black or green), roasted red peppers, or marinated mushrooms.

Turn it into a Salad

Instead of serving these up as caprese kabobs, leave them off the toothpicks and toss it all together into a bowl to serve it as a tortellini salad.

Add Pesto

Instead of using olive oil and Italian seasoning toss the tortellini and mozzarella in pesto instead.

Try Different Cheeses

This recipe calls for fresh mozzarella, but you could swap that out for a regular low moisture mozzarella-sliced into cubes, feta chunk, or your favorite cheese sliced into cubes, like: gouda, provolone, pepper jack, etc.

Add Some Heat

If you like spice, add a good sprinkle of crushed red pepper or a splash of your favorite hot sauce over the top.

How to Store this Recipe

Can I make it in advance?

These tortellini caprese skewers can be made up to 6 hours in advance. The olive oil marinade should help prevent the mozzarella and tortellini from drying out too much. Make sure they are stored in an airtight container. I recommend waiting to drizzle the balsamic glaze over top just before serving.

You want these to be as fresh as possible to serve to your guests, any longer than 8 hours and you run the risk of your basil wilting and the pasta drying out.

How long will it last in the fridge?

Any leftovers can be stored in the fridge for 2-3 days. However, you may find that the longer they are stored that ingredients are no longer at their peak freshness-the basil may wilt, the tortellini may dehydrate, and the tomatoes may start to shrivel a bit.

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