Simple Mini Tortellini Kabobs with a tangy Italian flair. Guaranteed crowd pleaser at your next party!
Whether you’re into football or not, you can’t deny that the Superbowl is fun, if for no other reason than an excuse to have friends over. And of course, eat a variety of bite-sized food.
Dips, sliders, nachos, caramel corn, chili…the list goes on. Which should now include these Mini Tortellini Kabobs. My family is sort of bonkers over them.
I tested them out for Superbowl, but they were such a hit with the family, that I made them again the next day. And then again the following week. We’ll be enjoying these long after football season is over – the kids have already requested I put these in their lunch boxes. Dare I say, “Touchdown!” (I know…forgive me. It was like low hanging fruit.)
Recipe Variations
- If olives aren’t your thing, try replacing them with a cherry tomato.
- Instead of Provolone cheese, try Swiss or Mozzarella!
- Swap out some of the salami for pepperoni.
Can these kabobs be made ahead of time?
Yep! You actually want to make these at least a few hours before you serve them (ideally overnight), so everything can marinate. The dressing can be made ahead of time; store in a sealed container in the refrigerator; bring to room temperature and shake well before using.
Make these! You’ll love them.
Other Easy Appetizers you might like!
Watch the video for Mini Tortellini Kabobs
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Mini Tortellini Kabobs
Ingredients
Italian Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 teaspoons honey
- 2 teaspoons lemon juice
- 2 tablespoons grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons dried Italian seasoning
- pinch of cracked red pepper flakes
- pinch of black pepper
For the Kabobs
- 8 ounce package refrigerated cheese tortellini
- 4 ounces provolone cheese (6 thin slices), cut into small squares
- 50 thin slices salami
- 50 pimiento-stuffed green olives
- toothpicks
Instructions
- To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary.
- Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.)
- Drain tortellini and discard the marinade.
- On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive.
- Serve and enjoy!
Video
Notes
Nutrition
C.Sparks says
This is an awesome appetizer, it is different and tasty. I made it with both green olives and then with black olives in case some one didn’t like a particulate olive. I also put the olive at the end of the pick in case they didn’t like olives at all. I folded the lunch meat into a fan. Looking forward to trying the variations suggested. I substituted salami for turkey or ham for people who didn’t like salami, there were not any left! Making again today for a party tomorrow, and will try using cheese cubes, as slices of cheese tend to break apart. I rarely rate recipes but this one I feel is a winner. Thank you for posting.
Mary hagerman says
Delish. Made for husband and I as appetizer and enjoyed. will make again.
Debbie Warren says
Can you use marinated Mozilla balls instead of provolone cheese
Amy @Belly Full says
Sure!
Carol says
I understand homemade is best but can you use a bottled dressing like Italian or Greek vinaigrette
Amy @Belly Full says
Sure!
Malinda says
Looks great, could you substitute a black olive for some for those who don’t like green olives?
Amy @Belly Full says
Sure! And for those who don’t like any kind of olive, you could sub in a cherry tomato.
Jeanna says
I added 1 additional thing to this appetizer. I put grape tomatoes in the marinade bag along with the tortellini overnight. I then added them to the toothpick. My guests thought they were wonderful and they make such a pretty presentation.
C.Sparks says
Thank you for the suggestion, as I just started making these, and are a big hit with our Euchre Club.
Lynn says
My family doesn’t like olives so I am going to use grape tomatoes .
Patricia H. says
I just recently discovered your site. I made these for a Thanksgiving appetizer and they were an absolute hit.
Tanni says
Can you use dried/frozen cheese tortellini or only fresh?
Amy @BellyFull says
I would stick with fresh.
Sherry says
This is bigger than a toothpick, right ?
Denise says
Can you make these the night before?
Amy @BellyFull says
Absolutely!
Erin says
I’ve made these a couple of times now and they are always a HIT. Not everyone likes green olives, but with that at the top, picky eaters can eat the rest and not touch the olive. But for me, the combination of all the flavors is absolutely perfect!
Debi says
I make half with green olives and half black olives
Ray says
Stumbled across this. Nice! Fun little finger food for parties, etc.
Stephanie says
These are SO fun, and good for so many types of events/occasions! They would be a perfect snack for a BBQ, too. The weather is getting warmer here, and so I’m all for snacks and lighter foods these days! Perfect!
Julianne @ Beyond Frosting says
What a fun way to enjoy Tortellini!
Happy Valley Chow says
What a great appetizer, those look fantastic :)
Karen @ The Food Charlatan says
Dude. This looks awesome. What a great idea! I don’t even like olives and you’re making me want to eat it.
Joanne says
This is kind of like how when I made tortellini or ravioli, I could happily just stand over the pot, eating them one by one off a toothpick. Except you think I’m going to share. HA.
How is food on a stick so much more fun!?
Diane (createdbydiane) says
what a super delicious appetizer, love everything about it!
Susan says
This is so easy but I love how tasty it is and all the one bite goodness!
Susie says
I have not made these Yet. But as soon as I have my Neighbor Hood Party in November They will be on my Kitchen Island for sure. And I will let you know how it went. Thank You for Sharing. Happy Holidays Everyone.
Dani H says
I have this thing about pimiento-stuffed green olives, cheese and salami ~ I literally have them at least twice a month. I never thought to add the cheese tortellini, but I think you’ve just increased my addiction! {smile}