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Tortellini Appetizer Recipe

Tortellini Appetizer Recipe

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 YIELD: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

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).

Nutritional Facts

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

Reviews for Tortellini Appetizer

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MY REVIEW
MGDG28 User ID: 8208597 217616
Reviewed Jan. 11, 2015

"Every time I make this, people rave about the dip. It's the perfect simple recipe for any occasion, especially "all appetizer parties" because it provides a little more substance than a lot of other apps. Highly recommend. If I can do it, you can do it!"

MY REVIEW
DesertBorn54 User ID: 389923 61776
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
Carol39110 User ID: 1932804 130125
Reviewed Nov. 1, 2011

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

MY REVIEW
barbaratweedy2 User ID: 2578026 206977
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
raveangelx79 User ID: 3863697 57882
Reviewed Feb. 27, 2011

"So unique and fun. Delicious!"

MY REVIEW
GoodEats69 User ID: 4223087 155323
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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Wine Pairings

Light-Bodied White Wine

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