If you ask me, tortellini skewers are such a cute party idea! I mean, aren’t you just drooling over these photos?
These are always a hit for any party, BBQs, Memorial Day Weekend, or even as a holiday appetizer for Thanksgiving or Christmas.
Some of my other favorite party appetizers is this Healthy Buffalo Chicken Dip , Italian Pinwheels , or Stuffed Mushrooms .
You can layer salami on these as well too but I kept these vegetarian friendly.
When you host your own party it can be a little overwhelming, especially if you are the one doing all of the cooking and cleaning.
These tortellini skewers will make your life and party planning prep a little easier because you can make the pesto, cube the cheese, and cook the tortellini the night before.
On the day of the party an hour or so before your gusts arrive, layer your fixings on the sticks and you’ll be good to go!
Anything to make things less stressful and I am in! I hope you love this speedy and delicious appetizer as much as I do!
Ingredient Notes
- Tortellini : I use the refrigerated spinach and cheese tortellini. Use your favorite, just be sure not to over cook them because you don’t them falling apart on the skewers. I like to rinse them under cold water after they cook to help with this.
- Pepper-Jack cheese: Feel free to use any cheese you like best! Mozzarella would also be a great option.
- Cherry tomatoes: Or grape tomatoes. Be sure they are fresh and firm!
- Spinach : fresh baby spinach for the pesto works well. I have not tested this recipe with frozen spinach.
- Pine nuts: You can also use walnuts for the pesto if you’d like!
Step by Step Directions
- Make the tortellini and set aside.
- Make the pesto in a food processor .
- Assemble the skewers.
- Serve with pesto and enjoy!
More pesto, please!
Pesto Gnocchi with Chicken
Pesto Spaghetti Squash with Avocado Walnut Pesto
Avocado Pesto Pasta
Sheet Pan Pesto Salmon
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Tortellini Skewers with Lemon Spinach Pesto
Ingredients
- 1 (20oz.) package spinach and cheese tortellini
- 1 cup cherry tomatoes
- 1/2 cup cubed pepper jack cheese, plus more as needed
- 16 skewers
For the pesto
- 3 cups fresh baby spinach
- 1 large bunch basil, fresh
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup pinenuts
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- salt and pepper, to taste
- 1 Tbsp. garlic, minced
Instructions
- Bring a large pot of water to boil and cook the tortellini according to package directions. Once cooked, drain and let cold water run over tortellini to stop the cooking process. You do not want your tortellini to be mushy and fall off of the skewers. 1 (20oz.) package spinach and cheese tortellini
- In a food processor, combine all ingredients for the pesto and blend until smooth. Add more olive oil or seasonings if desired to get a consistency you prefer. 3 cups fresh baby spinach, 1 large bunch basil, fresh, 1/3 cup freshly grated parmesan cheese, 1/4 cup pinenuts, 1/4 cup extra virgin olive oil, 1 lemon, juiced, salt and pepper, to taste, 1 Tbsp. garlic, minced
- Layer the ingredients on the skewers. I layer in this order: tortellini, tomato, cheese, tomato, tortellini. Once completed, place on a serving platter with the lemon spinach pesto in the center for dipping. 1 cup cherry tomatoes, 16 skewers, 1/2 cup cubed pepper jack cheese, plus more as needed
Video
Notes
- Add on salami if you’d like too and other veggies like cucumber. You can use any cheese you like! Cheddar, jack, mozzarella etc.
