This easy recipe for make-ahead caprese skewers with pesto dressing is simple yet delicious. These mini caprese bites are an absolute family favorite and make a festive appetizer oor simple handheld side salad.
9ouncesrefrigerated spinach tortellinicooked according to package directions, drained and cooled
1pintcherry tomatoes
6ouncesfresh mozzarella ballsor cubed mozzarella
¼cupfresh basilchopped
Instructions
For the pesto dressing
Mix the olive oil, pesto, and vinegar in a small bowl or jar and mix well.
For the caprese skewers
Thread, a cherry tomato, mozzarella ball, and spinach tortellini on each skewer.
Just before serving, lightly top with the dressing.
Garnish with basil.
Notes
For the pesto, you can use either homemade or purchased jarred or refrigerated pesto.I like to use fresh mozzarella balls, but you can substitute regular mozzarella cut into cubes. Fresh mozzarella balls usually come packed in water and can often be found in grocery store salad bars. Use the cheese-stuffed spinach tortellini you find in the refrigerated section of your grocery store. It generally can be found next to the cheese. Don't use dried pasta. Also, if you want to make these Caprese skewers a little more substantial, feel free to add some cubed salami or summer sausage. You can substitute balsamic glaze for the pesto dressing. You can find balsamic glaze next to the balsamic vinegar at the grocery store. To make ahead, make the dressing and assemble the skewers. Cover and refrigerate for up to two days. Do not add the dressing until you are ready to serve.