Ingredients:

  • 1 package (16 oz / 450g) refrigerated mini cheese tortellini
  • 1 cup (140g) cherry tomatoes, halved
  • 1 cup (140g) mozzarella pearls
  • 12 slices (100g) turkey pepperoni, folded into quarters
  • 1/2 cup (60g) marinated artichoke hearts, quartered
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) balsamic vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Boil the mini tortellini in salted water until just barely tender. Drain in a colander and immediately rinse under cold running water until chilled. Pat dry with a paper towel.
  2. Place the chilled tortellini, artichoke hearts, and turkey pepperoni into a gallon-sized zip-top bag.
  3. Whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, sea salt, and black pepper. Pour the vinaigrette into the bag.
  4. Seal the bag and massage gently to coat all ingredients. Refrigerate for at least 2 hours.
  5. Slide ingredients onto 4-inch bamboo skewers in the following repeating pattern: one tortellini, one tomato half, one mozzarella pearl, and one piece of pepperoni.