These Cold Tortellini Salad Kabobs add a little something extra special to any event you bring them to. The best part? No utensils needed!
Cold Tortellini Salad Kabobs are a mouth-watering pasta salad served simply, on a stick. They are the perfect snack to serve at a bbq or get together.
Need a simple, crowd-pleasing, cold salad for your next BBQ? If you have an hour and a handful of ingredients, these Cold Tortellini Salad Kabobs will make you the talk of the neighborhood.
They say that foods on a stick are just a bit tastier and who I am to disagree? Cold pasta salad gets an upgrade with these kabobs. Cheese tortellini and veggies are a tried and true match made in heaven.
Let the salad ingredients marinate, load them onto your wooden skewers and voila, a fantastic party treat that allows your guests to skip the, plate, the knife, and the fork.
The longer you can let your tortellini salad mixture sit in the tangy Italian dressing marinade the better. More time is going to equal more flavor, but you can still get plenty of flavor in as little as an hour.
I’ll let you in on a little secret. The leftovers are just as good. I made this recipe for my Memorial Day BBQ and forgot to bring them out!
Truth be told, I was okay with it because it meant more for me. The next day, I was left with a plate of tortellini salad skewers. I popped them on a leafy green salad and boy was I happy.
I can’t wait to throw another BBQ so I can share them with my friends!
If you enjoyed this Cold Tortellini Salad Kabob recipe, check out these other easy BBQ friendly recipes:
If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!
- 20 ounces tri-colored cheese tortellini
- 6 ounce whole black olives pitted
- 1 medium sweet onion
- 1 bell pepper
- 2 cups grape tomatoes
- 2 cups Italian dressing
- 2 teaspoons fine sea salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- Cook tortellini “al dente” according to package directions. Drain and cool to room temperature.
Quarter onion and place into a large mixing bowl. Drain and rinse olives and place in the same bowl. Cut bell pepper into 1-inch pieces. Add tortellini and tomatoes.
- In a small dish, whisk together Italian Dressing, fine sea salt, black pepper and garlic powder. Pour over tortellini moisture and refrigerate for 1 hour-24 hours.
Remove from the refrigerator and thread onto long skewers. Drizzle a little bit of remaining dressing over skewers, and refrigerate until ready to serve.
- Enjoy your Cold Tortellini Salad Skewers!
If you've tried this recipe, come back and let us know how it was!