This recipe comes from Cooking Light magazine.  It's a fun finger food for parties.

Skewered Tortellini

4 ounces fresh cheese tortellini -- (36 pieces)

1/4 cup reduced-calorie Italian dressing

1 tablespoon chopped fresh parsley

36 squares red bell pepper -- (3/4-inch square)

Cook pasta according to the package directions, omitting salt and fat. Drain.

Combine all ingredients in a bowl; toss gently.

Thread 3 tortellini and 3 bell pepper squares alternately onto each of 12 (6-inch) skewers. Yield: 6 appetizers.

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