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Tortellini Appetizer Recipe
Tortellini Appetizer Recipe photo by Taste of Home

Tortellini Appetizer Recipe

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From Royal Oak, Michigan, Cheryl Lama confirms, "The festive green and red of this appetizer will make it a welcomed addition to your holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look."
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:13 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 13 servings

Ingredients

  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil, divided
  • 1 package (9 ounces) refrigerated spinach tortellini
  • 1 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup prepared pesto
  • 1/8 teaspoon pepper
  • 1 pint grape tomatoes
  • 26 frilled toothpicks

Nutritional Facts

1 serving (2 each) equals 246 calories, 20 g fat (4 g saturated fat), 19 mg cholesterol, 249 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
  2. Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
  3. In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
  4. Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Yield: about 2 dozen (1-1/2 cups dip).
Originally published as Tortellini Appetizers in Quick Cooking November/December 2005, p37

Nutritional Facts

1 serving (2 each) equals 246 calories, 20 g fat (4 g saturated fat), 19 mg cholesterol, 249 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tortellini Appetizer

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 11, 2012

I couldn't find long toothpicks, so I used bamboo skewers and added a tiny fresh mozzarella ball, an olive, and a marinated artichoke heart quarter. I used a tortellini at the top and bottom of the skewer. I placed the tall skewers in a vase, and it looked like a floral arrangement. The dip is fabulous. I made too much, so I put the leftovers in a bowl, added a dollop of the dressing and tossed, for a great pasta salad.

MY REVIEW
Reviewed Nov. 1, 2011

This was a hit at a recent party. I like it with a little extra pesto.

MY REVIEW
Reviewed Jun. 1, 2011

So yummy, yet light. I've made and taken to several gatherings and it's gone quickly every time! The dipping sauce is the best part. :)

MY REVIEW
Reviewed Feb. 27, 2011

So unique and fun. Delicious!

MY REVIEW
Reviewed Jan. 4, 2010

The dip is sensational. I made it for two Christmas parties and several guests have asked for the recipe. I made an alteration to the skewer: I added small squares of Asiago cheese in between the tortellini and grape tomato to make the flavor a little more intense. This is an easy recipe that will impress your guests!

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