Ingredients
24
uncooked refrigerated or dried cheese-filled spinach tortellini
1/2
cup reduced-fat Italian dressing
12
small whole mushrooms
12
small cherry tomatoes
12
bamboo skewers (6 inch) or rosemary sprigs
Lettuce leaves, if desired
Preparation
Cook and drain tortellini as directed on package. Cool 15 minutes.
Place dressing in shallow dish. Stir in tortellini, mushrooms and tomatoes. Cover; refrigerate 1 to 2 hours, stirring once to coat.
Drain tortellini mixture. On each skewer, thread tortellini, mushrooms and tomatoes alternately. (For rosemary sprigs, use your fingers to remove all but the top leaves; thread ingredients from the bottom.) Serve on bed of lettuce leaves.
