YIELDS: 20 / TOTAL TIME: 15 MINS
9 oz. fresh cheese tortellini
1/2 c. extra-virgin olive oil, plus 1 tbsp., divided
Freshly ground black pepper
2 tbsp. balsamic vinegar
8 oz. mozzarella balls
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 oz. sliced salami
1/4 lb. roasted red peppers, chopped into bite-sized pieces
1 bunch fresh basil
14 oz. artichoke hearts, drained and chopped into bite-sized pieces
1/4 lb. green olives
In a large pot of boiling water, add 1 tbsp. olive oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl.
Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.
Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.
Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.