FRESH HERB TORTELLINI AND OLIVE SKEWERS

3/4 pound fresh cheese tortellini made with egg pasta
1/2 cup extra-virgin olive oil
1/4 cup white balsamic or white-wine vinegar
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 (6-ounce) jar large pimento-stuffed green olives, drained
1/4 cup snipped fresh chives
Sprigs of fresh Italian parsley for garnish

Bring a medium-size pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and let cool.

In a small bowl, combine the oil, vinegar, rosemary, oregano, salt, pepper and garlic, whisking until blended. Taste and adjust the seasonings.

Skewer 1 tortellini and 1 olive onto each toothpick and lay the toothpicks in a shallow dish or a 13- by 9-inch baking dish. Pour the dressing over the tortellini and olives and turn so they are evenly coated.

DIVA DO-AHEAD:
At this point, cover and refrigerate for at least 2 hours or up to 24 hours to let the flavors develop, turning the toothpicks a few times. Bring to room temperature before continuing.

WHEN READY TO SERVE:
Arrange the tortellini and olives on a platter. Pour the remaining dressing over them and garnish with chives and parsley sprigs.

FOR VARIETY:
Substitute cherry tomatoes, 1/2-inch pieces of cooked chicken or salami, or quartered marinated artichokes.

Source: Perfect Party Food by Diane Phillips