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Marinated Tortellini and Vegetable Kabobs Recipe

Marinated Tortellini and Vegetable Kabobs Recipe

4 servings



1 large red bell pepper, cubed

1 each: thinly sliced small yellow summer squash, zucchini, cucumber

24 each: cherry tomatoes, medium mushrooms caps

16 pitted Greek or ripe olives

4 ounces each: cubed fat-free mozzarella cheese, fat-free Cheddar cheese

1/2 package mushroom, herb or cheese tortellini, cooked

1 1/2 cups fat-free Italian salad dressing

3 cloves garlic, minced

2 tablespoons grated fat-free Parmesan cheese

4 cups torn salad greens


Arrange vegetables, olives, cubed cheese, and tortellini on wooden skewers and place in large baking dish, pour combined salad dressing, garlic and Parmesan cheese over. Refrigerate, covered, 4 to 6 hours, turning kabobs occasionally. Drain kabobs, reserving 3/4 cup marinade. Arrange kabobs on lettuce on plates, drizzle reserved marinade.

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