Cold Tortellini-Vegetable Kabobs

• 1 tsp. cornstarch
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. sugar
• 1/2 tsp. dry mustard
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 2/3 c. water
• 1/2 c. cider vinegar
• 1 (14 oz.) can artichoke hearts, drained
• 24 cooked small fresh spinach tortellini with cheese
• 24 cooked small cheese tortellini
• 12 cherry tomatoes, halved

1. Combine first 8 ingredients in saucepan and slowly stir in the water and vinegar.
2. Bring to a boil.
3. Cook just 30 seconds, whisking with wire whisk.
4. Let cool.
5. Cut hearts in quarters. Alternate tortellini, tomatoes and hearts on 24 (6-inch) skewers. Place in a large baking dish and pour marinade over, turning to coat.
6. Cover and refrigerate for 5 hours, turning a
7. few times. Drain and place on platter.

cornstarch, basil, oregano, sugar, dry mustard, onion powder, garlic powder, salt, water, cider vinegar, fresh spinach tortellini, tortellini, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990909 (may not work)