Ingredients: 15 uncooked fresh refrigerated cheese-filled spinach tortellini 1/4 cup fat free Italian vinaigrette dressing 1/2 medium (1/2 cup) red bell pepper, cut into 3/4-inch pieces 1/4 pound Mozzarella or Provolone Cheese, cubed 1/2-inch 1 (6-ounce) jar marinated artichoke hearts, drained, cut into pieces 15 extra large pitted ripe olives Directions:1. Cook tortellini according to package directions. Drain. 2. Place cooked tortellini, dressing, red pepper, cheese, drained artichokes and olives in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat ingredients well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 2 hours or overnight. 3. Remove all ingredients from marinade; discard marinade. Thread 1 piece red pepper, 1 piece artichoke heart, 1 olive, 1 cube cheese and 1 tortellini on each 4-inch skewer. Repeat with remaining skewers. |