Tortellini Kabobs

Tortellini Kabobs

Italian dressing lends a Tuscan-style taste to savory skewers stacked with tender tortellini, fresh mushrooms and juicy tomatoes.

Prep Time



Total Time






uncooked refrigerated or dried cheese-filled spinach tortellini
cup reduced-fat Italian dressing
small whole mushrooms
small cherry tomatoes
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.
Makes 12 kabobs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
For a change of flavor, use one of the balsamic vinaigrettes available in the salad dressing aisle instead of the Italian dressing.
Marinated pitted olives can be used in place of some of the mushrooms. Many large grocery stores offer olive bars with a wide variety of olives.

Nutrition Information:

1 Serving (1 Kabob)
  • Calories 35
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 95mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.