Ingredients:

  • 20 ounces tri-colored cheese tortellini
  • 6 ounce whole black olives pitted
  • 1 medium sweet onion
  • 2 cups grape tomatoes
  • 2 cups Italian Dressing
  • 2 teaspoons fine sea salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

Directions:

  1. Cook tortellini “al dente” according to package directions. Drain and cool to room temperature.
  2. Quarter onion and place into a large mixing bowl. Drain and rinse olives and place in the same bowl. Add tortellini and tomatoes.
  3. In a small dish, whisk together Italian Dressing, fine sea salt, black pepper and garlic powder. Pour over tortellini moisture and refrigerate for 1 hour-24 hours.
  4. Remove from the refrigerator and thread onto long skewers. Drizzle a little bit of remaining dressing over skewers and refrigerate until ready to serve.