Antipasto Tortellini Skewers with Lemon Basil Vinaigrette

• servings: 20 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 cups cubed ciabatta bread

2 tablespoons extra virgin olive oil

1 pound fresh cheese tortellini, cooked

1 cup mixed olives, pitted

1 cup cherry tomatoes

1 cup marinated artichokes, quartered

1 roasted red pepper, cut into bite-size pieces

6-8 ounces thinly sliced prosciutto and or salami

1 cup fresh mozzarella balls and or cubed provolone

1 cup fresh basil leaves

1 1/2 cups fresh basil leaves

2 tablespoons fresh thyme leaves

2 tablespoons toasted pine nuts

1/4 cup grated parmesan cheese

1/3 cup extra virgin olive oil

1 tablespoon honey

2 tablespoons red wine vinegar

1 tablespoon lemon juice

kosher salt and red pepper flakes

Directions

1. Preheat the oven to 375° F. On a baking sheet, toss the bread with olive oil. Bake 8-10 minutes or until lightly toasted and golden. Season with salt. 2. Meanwhile, make the vinaigrette. Combine all ingredients in a blender or food processor. Season with salt and red pepper flakes. 3. In a bowl, toss the tortellini and cheese together with a few tablespoons of the vinaigrette.4. To assemble, thread the tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese, and basil onto skewers. You can mix and match your skewers or make them all the same. 5. Arrange on a serving plate and serve drizzled with the vinaigrette and toasted bread.

Nutrition

• Calories: 260 kcal