TORTELLINI AND VEGETABLE KEBABS WITH ITALIAN PESTO SALSA

"These make-ahead kebobs of pasta and vegetables are perfect party food. Once assembled, they are ready to go without any last-minute cooking."

FOR THE KEBABS:
24 fresh cheese tortellini (about half of a 9 ounce package)
24 small broccoli florets
24 cherry tomatoes

FOR THE PESTO SALSA:
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1/2 cup loosely packed fresh basil leaves
2 tablespoons shredded or grated parmesan cheese
2 tablespoons pine nuts or walnuts, dry-roasted
1 tablespoon balsamic vinegar
1 medium garlic clove, minced

Prepare the tortellini using the package directions, omitting the salt and oil. One minute before the end of tortellini cooking time, stir in the broccoli. Cook for 1 minute, or until the broccoli is tender-crisp. Drain in a colander.

Using 12 (8-inch) wooden skewers, thread 2 tortellini, 2 broccoli florets, and 2 cherry tomatoes alternately on each skewer. (You may cover and refrigerate the kebabs for up to two days.)

TO MAKE THE PESTO SALSA:
Process all salsa ingredients in a food processor or blender for 30 to 40 seconds, or until slightly chunky. Transfer to a serving bowl.

TO SERVE:
Place the bowl of salsa in the middle of a platter and arrange the kebabs around it.

Makes 6 servings

Nutrition values per serving: 130 calories, 4 g fat (1.5 g saturated), 20 g carbohydrates, 4 g fiber, 7 g protein, 110 mg cholesterol, 153 mg sodium.

Source: The American Heart Association Cookbook, 2004

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More recipes:
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