These Cold Tortellini Salad Skewers bring something extra special to any event you bring them to! Everyone will fall in love with this kabob recipe! The best part is no mess and easy clean up!
Cold Tortellini Salad Kabobs are basically a delicious cold tortellini pasta salad on a stick! These shish kebabs are made up of tortellini, grape tomatoes, black olives, and sweet onions, covered in a mouth watering Italian dressing! The perfect snack to serve as a starter or appetizer at a bbq, or get together!
Need a simple, cold salad for your next BBQ? I have you covered with Cold Tortellini Salad Kabobs. The best part? No utensils need. This pasta salad is in kabob form. Simple to prepare, it can be done the night before and will last in the fridge for up to two days.
These Cold Tortellini Salad Kabobs are so easy to make! You only need a handful of ingredients, and 30 minutes to make these delectable shish kabobs! They’re perfect to throw together and take with you to any event!
The longer you can let your tortellini salad mixture sit in the fridge in your Italian dressing marinade, the better these Cold Tortellini Salad Kabobs will turn out! Whether you leave it only for an hour, or 24 hours, all you have to do to complete these kabobs is thread them onto a skewer and they’re ready to go!
A little secret. I made Cold Tortellini Salad Kabobs for my Memorial Day BBQ and forgot to bring them out! I was left with a plate of skewers which were excellent served on top of a leafy green salad and alongside steak kabobs the other. Sorry party attendees! You missed a delightful munchie!
I was definitely okay with how that worked out because that meant more for me to enjoy, and oh how I enjoyed them! I actually can’t wait for my next BBQ so I can make these again!
If you enjoyed this veggie kabobs recipe, check out these other easy bbq recipes:
Tools for making Cold Tortellini Salad Kabobs:
- 20 ounces tri-colored cheese tortellini
- 6 ounce whole black olives pitted
- 1 medium sweet onion
- 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. 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!