Tortellini Appetizers

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Preparation time: 20 mins
Cooking time: 20 mins plus cooling

Difficulty: Easy - for beginners
Serves: 13 servings


•4 garlic cloves, peeled
•2 tablespoons olive oil, divided
•1 package (9 ounces) refrigerated spinach tortellini
•1 cup mayonnaise
•1/4 cup grated Parmesan cheese
•1/4 cup milk
•1/4 cup prepared pesto
•1/8 teaspoon pepper
•1 pint grape tomatoes

26 frilled toothpicks


•Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
• Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
• In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
• Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Yield: about 2 dozen (1-1/2 cups dip).


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