Yield: 10 Servings
|\N \N||Mild Vinaigrette (see|
|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