Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, microplaned
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coarse sea salt
  • 9 oz refrigerated cheese tortellini
  • 24 mozzarella pearls (ciliegine)
  • 24 thin slices Genoa salami
  • 24 fresh basil leaves
  • 24 grape tomatoes
  • 24 pitted Kalamata olives

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the refrigerated cheese tortellini for exactly 1 minute less than the package directions to ensure an al dente texture.
  2. Immediately drain the pasta and rinse under ice-cold water to stop the cooking process and remove excess starch.
  3. In a large mixing bowl, whisk together the olive oil, red wine vinegar, microplaned garlic, dried oregano, red pepper flakes, and sea salt.
  4. Add the chilled tortellini to the marinade and toss gently to coat. Let the pasta sit for 30 minutes to allow the flavors to penetrate the dough via osmosis.
  5. Assemble the kabobs on 6-inch skewers by layering a grape tomato, a folded basil leaf, a folded slice of salami, one marinated tortellini, a mozzarella pearl, and an olive.
  6. Arrange on a platter and optionally drizzle with balsamic glaze before serving.