These tortellini skewers make the perfect lunch or appetizer for hot summer days! With minimal prep required, you can switch up the ingredients as desired to make these mild or spicy!
Makes: 2 dozen skewers
- 1 jar (14.5 ounces) marinated artichoke hearts, drained
- 12 ounces Havarti cheese, cut into 1-inch cubes
|1. Cook tortellini according to package directions; drain and rinse in cold water.|
|2. Thread the vegetables, Havarti, salami, basil and tortellini on skewers.|
|3. Whisk pesto and white wine vinegar in a small bowl. Slowly whisk in olive oil. Serve vinaigrette with skewers.|
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