Tortellini skewers

Yesterday I went picnicking and canoeing, got my first tan of the season, went swimming...basically had an excellent time doing summery things! :)

Anyways, for the picnic, I decided change up the tortellini skewers I usually make after coming across this recipe for antipasto skewers at A Pretty Life in the Suburbs. I don't remember where the original tortellini skewer recipe came from since I have it memorized because I've made it so much.

Here's the modified recipe with the antipasto twist:

For the tortellini marinade:
1 envelope of Italian seasoning
2 tsp white sugar
3/4 cup canned tomato juice
1/4 cup red wine vinegrette

For the skewers:
tortellini
olives (I used feta-stuffed green olives)
artichoke hearts
cherry or grape tomatoes

1. Cook tortellini. Mix together the ingredients for the tortellini marinade. Marinate the tortellini in the dressing for at least a couple hours or overnight in the fridge.

2. Assemble the skewers!

You could pretty much add anything that goes well with Italian seasonings like mozzarella cheese or pepperoni, basil leaves, or maybe some other skewer-friendly vegetables. Alternatively, you could eat it as a pasta salad, which I have done before. Also tastes amazing! :)