15 wooden skewers
8 oz. package Sugardale Pepperoni
30 fresh mozzarella pearls
30 cheese tortellini
2 Tbsp. pesto
1/2 Tbsp. lemon juice
1 Tbsp. olive oil
30 cherry tomatoes
30 basil leaves
30 green and black olives, pitted
- Boil tortellini according to package instructions. Drain and allow to cool completely.
- In a medium sized bowl, combine pesto, lemon juice, and olive oil. Toss with cooled tortellini and mozzarella pearls.
- Assemble each skewer using 6 slices of Sugardale pepperoni, 2 tomatoes, 2 olives, 2 basil leaves, 2 mozzarella pearls and 2 tortellini.
- Keep chilled until ready to serve.