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Managing Your Weight

Tortellini Kabobs

Nutritional labelPrep time: 20-30 minutes

Cook time: 10 minutes, total

Chill time: 1 hour

Recipe makes: 4 kabobs (4 servings)



  • ½ bunch of broccoli
  • 12 cheese-filled tortellini
  • 1 red bell pepper
  • ½ cucumber, peeled
  • 8 cherry tomatoes


  • Juice of 1 lemon
  • 4 teaspoons olive oil
  • 1-2 tablespoons chopped fresh herbs, such as basil, thyme, oregano, chives, mint, or cilantro
  • Salt substitute and pepper to taste
Equipment and supplies:
  • Large pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Kabob skewers (wood or metal), 4 to 6 inches long
  • Small bowl for mixing
  1. Remove the thick stem from the broccoli and separate the florets. Drop the florets into a pan of boiling salted water and cook for 2 to 3 minutes until they are just tender but still firm enough to put on a skewer. Drain and rinse with cold water and set aside.
  2. Cook the tortellini in boiling salted water until al dente (not too soft, still a little chewy). Drain and set aside to cool.
  3. Cut the red pepper and cucumber into 1-inch pieces. Arrange the pepper, cucumber, tortellini, broccoli, and tomatoes on 4 skewers, alternating the ingredients. Lay the kabobs on a tray or large plate.
  4. Whisk together the sauce ingredients, seasoning to taste with salt substitute and pepper.
  5. Drizzle the sauce (or a favorite lite salad dressing) over the kabobs. Cover and refrigerate for 1 hour, turning the kabobs occasionally. Serve chilled.

Tip: Tortellini kabobs travel well when kept on their skewers, so they make a great packed lunch!

Reviewed by: Meredith Parkinson, RD, LDN