Ingredients:

  • 1 pint (450g) Cherry Tomatoes, halved
  • 2 tablespoons (30ml) Olive Oil
  • 1/2 teaspoon (2.5ml) Garlic Powder
  • 1/4 teaspoon (1.25ml) Salt
  • 1/4 teaspoon (1.25ml) Black Pepper
  • 1 (9-10 ounce/255-285g) package Cheese Tortellini, fresh or frozen
  • Water, for boiling
  • 1/4 teaspoon (1.25ml) Salt, for pasta water
  • 1/2 cup (120ml) Prepared Pesto
  • Fresh Basil Leaves, for garnish
  • Optional: Mozzarella Balls (small, pearl size)
  • Wooden Skewers (6-8 inch)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast until softened and slightly caramelized, about 20-25 minutes.
  2. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions (usually 3-5 minutes for fresh, longer for frozen). Drain well.
  3. If making homemade pesto, prepare it while the tomatoes are roasting. If using store-bought, have it ready in a bowl.
  4. Thread tortellini, roasted cherry tomatoes, mozzarella balls (if using), and basil leaves onto skewers. Alternate ingredients for visual appeal.
  5. Arrange kabobs on a serving platter and drizzle generously with pesto.
  6. Serve immediately or chill for later.