Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Mild Vinaigrette (see |
| \N \N | Recipe) |
| 12 ounces | Frozen tortellini |
| 2 tablespoons | Fresh basil or parsley -- |
| \N \N | Finely chopped |
| 1 \N | Prepare Mild Vinaigrette. |
2. Cook tortellini following package directions. Drain.
3. Toss warm tortellini with Mild Vinaigrette. Place in a covered container and let stand at room temperature at least 30 minutes before serving.
4. With a slotted spoon, drain tortellini and thread on short bamboo skewers, two tortellini to each skewer. Arrange on a serving platter and sprinkle with chopped basil.
* Timesaver Tip: Appetizer can be made up to 24 hours ahead and stored, covered, in refrigerator. About 1 hour before serving, remove tortellini from refrigerator and allow them to reach room temperature, then transfer to skewers.
Recipe By : the California Culinary Academy