Tortellini-Vegetable Kabobs

• 2 tsp. cornstarch
• 2 tsp. dried whole basil
• 2 tsp. dried whole oregano
• 1 tsp. sugar
• 1 tsp. dry mustard
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1 1/3 c. water
• 1 c. cider vinegar
• 1 (14 oz.) can artichoke hearts, drained
• 24 cooked small fresh spinach tortellini with cheese, cooked without salt
• 24 cooked small fresh cheese tortellini, cooked without salt
• 12 small cherry tomatoes, halved

1. Combine first 8 ingredients in a saucepan; gradually stir in water and vinegar.
2. Bring to a boil; cook 30 seconds, stirring with a wire whisk.
3. Remove from heat and let cool.
4. Cut 6 artichoke hearts into quarters; reserve remaining artichokes for another use.
5. (I do them all.)
6. Alternate tortellini, cherry tomatoes and artichokes on 24 (6-inch) skewers; place in a 13 x 9 x 2-inch baking dish.
7. Pour cider vinegar mixture over kabobs, turning to coat.
8. Cover and marinate
9. in refrigerator 4 hours, turning occasionally.
10. (I put them in a square Tupperware container with a good seal and just turn them upside down and upright again.)
11. Drain and place on a serving platter.
12. Yield:
13. 24 appetizers.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=825257 (may not work)