Marinated Tortellini Skewers

Marinated Tortellini Skewers

50 uncooked cheese-filled spinach tortellini (about 2 cups)

3/4 lb. mozzarella cheese, cut into 1/2 inch cubes

50 grape or cherry tomatoes, or small pitted ripe olives

Marinade:

2/3 C. tarragon vinegar

1/2 C. olive oil

2 cloves garlic, peeled, minced

1 T. sugar

1 t. salt

1/2 t. freshly ground black pepper

2 T. water

Hot red pepper sauce to taste

1 T. fresh chopped parsley

Skewers: Small wooden skewers or good-quality toothpicks

Cook the tortellini according to package directions. Drain well and cool completely.

In a medium bowl or plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside.

In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.

Thread one tortellini, a cheese cube, and a tomato or olive on each skewer or toothpick. Arrange on a serving platter.

Makes 50 appetizers.