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Tortellini Skewers
Yields 18
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  1. 4 tablespoons olive oil
  2. 2 tablespoons jarred pesto
  3. 2 teaspoons red wine vinegar
  4. 2 packages spinach tortellini, cooked and cooled
  5. 2 pints cherry tomatoes
  6. 12 ounces fresh mozzarella, cubed
  7. 1/4 cup minced fresh parsley
  1. Stir together olive oil, pesto and vinegar in a bowl.
  2. On small skewers, place 1 tortellini, 1 cherry tomato, and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
  3. Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.
Adapted from Food Network
Adapted from Food Network
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