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Tortellini Appetizer

 Tortellini Appetizer
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."
13 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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


  • 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.
  • Meanwhile, cook tortellini according to package directions; drain and
  • rinse in cold water. Toss with remaining oil; set aside.
  • In a small bowl, combine the mayonnaise, cheese, milk, pesto and
  • pepper. Mash garlic into pesto mixture; stir until combined.
  • Alternately thread tortellini and tomatoes onto toothpicks. Serve
  • with pesto dip. Refrigerate leftovers. Yield: about 2 dozen (1-1/2
  • cups dip).

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Tortellini Appetizer (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.