Ingredients
1 pack
Carando Abruzzese Meatballs
1 pack
1 pound
Tri-Colored Cheese Tortellini
1 pound
1 cup
Hot Cherry Peppers, Quartered & Seeded
1 cup
1/2 pound
Smoked Mozzarella, Cubed
1/2 pound
1 tablespoon
Dried Oregano
1 tablespoon
4 tablespoons
Fresh Basil, Chopped
4 tablespoons
1 clove
Fresh Garlic, Minced
1 clove
1/4 cup
Extra Virgin Olive Oil, ¼ cup
1/4 cup
3 tablespoons
White Wine Vinegar
3 tablespoons
3 tablespoons
Romano Cheese, Grated
3 tablespoons
Directions
Cook the meatballs according to package instructions. Allow to cool, then cut into quarters, and reserve.
Cook the tortellini according to package instructions. Drain, rinse with cold water to stop the cooking, and reserve.
While the pasta is cooking, make the vinaigrette by combining the oregano, garlic, basil, and Romano cheese in a bowl. Add the vinegar, then drizzle in the olive oil.
Transfer the vinaigrette to a serving bowl.
To assemble: On small bamboo skewers, thread in following order: one quarter meatball, tortellini, cherry pepper, tortellini, smoked mozzarella, tortellini, then another meatball quarter.
Place the skewers on a platter with a bowl of the vinaigrette for dipping.
Life is Delicious. Savor It.
