Tortellini Kebabs By Carol Ritchie   This ultra-simple appetizer is festive for any occasion. Serves 8 - 12 1 pkg. small, fresh cheese tortellini 15 oz. can artichoke hearts, quartered 12 cherry tomatoes, halved 1/2 cup Italian salad dressing 1 tsp. grated orange zest Cook tortellini in plenty of boiling water until tender to the bite, about 3-4 minutes. Drain and cool. Arrange two tortellini, an artichoke heart quarter, and a cherry tomato half on each of 24 6-inch wooden skewers and place kebabs in a shallow baking dish. Whisk together the dressing with the orange zest in a small bowl and pour over kebabs, turning kebabs to coat with dressing. Cover and refrigerate for at least 30 minutes (or up to 8 hours). Drain dressing from kebabs. Serve chilled kebabs on an attractive serving platter. Makes about 24 6-inch kebabs. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com