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Tortellini Kabobs

Prep time: 20-30 minutes

Cook time: 10 minutes, total

Chill time: 1 hour

Recipe makes: 4 kabobs (4 servings)

What you need:

Kabobs ingredients:
Sauce ingredients:
Equipment and supplies:

What to do:

  1. Remove the thick stem from the broccoli and separate the florets. Drop the florets into a pan of boiling salted water and cook for 2 to 3 minutes until they are just tender but still firm enough to put on a skewer. Drain and rinse with cold water and set aside.
  2. Cook the tortellini in boiling salted water until al dente (not too soft, still a little chewy). Drain and set aside to cool.
  3. Cut the red pepper and cucumber into 1-inch pieces. Arrange the pepper, cucumber, tortellini, broccoli, and tomatoes on 4 skewers, alternating the ingredients. Lay the kabobs on a tray or large plate.
  4. Whisk together the sauce ingredients, seasoning to taste with salt substitute and pepper.
  5. Drizzle the sauce (or a favorite lite salad dressing) over the kabobs. Cover and refrigerate for 1 hour, turning the kabobs occasionally. Serve chilled.

Nutritional analysis (per serving):

Serves: 4

Serving size: 1 kabob

Tip: Tortellini kabobs travel well when kept on their skewers, so they make a great packed lunch!

Date reviewed: November 2015

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