Tortellini Kabobs

 

24

uncooked refrigerated or dried cheese-filled spinach tortellini

1/2

cup reduced-fat Italian dressing

12

small whole mushrooms

12

small cherry tomatoes

12

bamboo skewers (6 inch) or rosemary sprigs

Lettuce leaves, if desired

• 1 Cook and drain tortellini as directed on package. Cool 15 minutes.
• 2 Place dressing in shallow dish. Stir in tortellini, mushrooms and tomatoes. Cover; refrigerate 1 to 2 hours, stirring once to coat.
• 3 Drain tortellini mixture. On each skewer, thread tortellini, mushrooms and tomatoes alternately. (For rosemary sprigs, use your fingers to remove all but the top leaves; thread ingredients from the bottom.) Serve on bed of lettuce leaves.