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.
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!
- 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!