Ingredients
12
uncooked refrigerated or dried cheese-filled tomato- or spinach-flavor tortellini
1/4
cup drained roasted red bell peppers (from 7-ounce jar)
1/4
cup grated Parmesan cheese
3
tablespoons Italian dressing
4-ounce piece salami, cut into twelve 1-inch wedges
2-ounce piece mozzarella cheese, cut into twelve 3/4-inch cubes
12
pieces marinated artichoke hearts (from two 6- to 7-ounce jars), drained
12
cherry tomatoes
Preparation
Cook and drain tortellini as directed on package; cool.
Place bell peppers in blender. Cover and blend until smooth. Add Parmesan cheese and Italian dressing. Cover and blend until smooth. Pour mixture into large plastic or glass bowl. Stir in tortellini, salami, mozzarella cheese, artichoke hearts and tomatoes.
Thread tortellini, mozzarella cheese, salami, artichoke hearts and tomatoes alternately on each of twelve 4- to 6-inch skewers. Serve immediately, or cover and refrigerate up to 24 hours.
