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Pasta Salad Skewers


This recipe makes pasta salad even more perfect for entertaining, serving it on handheld skewers. The folks from TheEntertainingShoppe.com chose to include cheese-filled tortellinis to make it extra flavorful.

Click here to see 10 Best Summer Pasta Salad Recipes


For the skewers

  • 1 small eggplant, peeled and sliced in 1/2-inch rounds
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 red onion, peeled and cut into wedges
  • 2 cloves garlic, minced
  • 1/3 Cup good olive oil
  • 1 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1 Pound frozen or fresh cheese tortellini

For the dressing

  • 1/3 Cup freshly squeezed lemon juice
  • 1/3 Cup good olive oil
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper


For the skewers

Preheat the oven to 425 degrees.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the tortellini in boiling salted water according to package instructions. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature. Check the seasonings and then thread all ingredients 1 at a time on to skewers and serve at room temperature. If making for appetizers on toothpicks, just make a small combo of your own choosing.