Source: dLife

Oil and vinegar dressing and pesto make a marinade that's simple, but full of Mediterranean flavor.

Servings

0.75 cup Salad Dressing, vinegar & oil, prepared from recipe (or store bought)
3 tbsp Sauce, pesto, with basil, refrigerated
2 cup Dish, pasta, tortellini, cheese filled
4 oz Cheese, cheddar, medium
4 oz Cheese, monterey jack, with jalapeno, deli sliced
30 Olives, black, jumbo, pitted, canned (or a mix of others, such as ripe, pimiento-stuffed, onion-stuffed, marinated green,or kalamata olives)
30 whole pickled jalapeno peppers

1 For marinade, in a small bowl combine salad dressing and pesto; set aside.
2 Cook tortellini according to package directions. Drain, rinse with cool water, and drain again.
3 Cut each cheese into 30 1/2- to 3/4-inch cubes. Thread the tortellini, cheese cubes, olives, and pickled peppers on 6-inch picks or skewers.
4 Place skewers in a 13x9x2-inch baking dish. Brush with about half of the marinade.
5 Cover and chill for 3 to 4 hours, brushing with remaining marinade after 2 hours.