Preparation:
Cook one pkg frozen tortellini, cheese filled according to package directions but remove from heat 4 or 5 minutes before recommended time. Drain well.
While pasta is still warm, pour your favourite Italian dressing or vinaigrette over top. I use a standard 2 to 1 ratio of extra virgin olive oil to red wine vinegar, seasoned with salt and pepper and flavoured with dry mustard. Toss gently to coat well without breaking tortellini. Set aside.
Meanwhile, prepare cubes of provolone, black olives and marinated mushrooms.
Thread on 4" cocktail skewers in any order you wish, using one each of every item including tortellini.
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