• 2 cups frozen cheese-filled tortellinis
  • 1 1/2 cups jumbo pimento stuffed green olives (drained)
  • 1 cup Extra Virgin Olive Oil
  • ½ cup apple cider vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon poppy seed

An unusual combination of ingredients makes for a delicious appetizer

Tales of the Dinner Belle

By Brenda Stanley

Appetizers are a real treat, and yet we usually only have them at special occasions or when we go out to eat.  At our home, often the appetizer of choice comes out of a bag or box and is some unnatural shade of orange, which is why I love my fresh and flavorful Pasta and Olive Appetizers.   They are made with real ingredients that come together in a wonderful mixture of flavors.  I make them ahead and then let them marinate and soak up that zesty flavor.  The cheese filled tortellini’s make this dish hearty and the olives and marinade add a kick.  They are so good; you may not even need to make dinner.

Belle’s Pasta and Olive Appetizers

2 cups frozen cheese-filled tortellinis

1 1/2 cups jumbo pimento stuffed green olives (drained)

1 cup Extra Virgin Olive Oil

½ cup apple cider vinegar

2 Tablespoons sugar

1 Tablespoon poppy seed

Cook pasta in salted boiling water for about 3 minutes.  Drain and rinse with cold water.  Place in a large bowl.  In another bowl, mix together the oil, vinegar, sugar and poppy seed.  Pour over the pasta.  Cover the bowl and refrigerate for at least 2 hours.  Drain olives.  Drain pasta.  Place a tortellini and an olive on a toothpick.  Chill until ready to serve.