Cold Tortellini-Vegetable Kabobs - cooking recipe

Ingredients

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

Preparation

Combine first 8 ingredients in saucepan and slowly stir in the water and vinegar.
Bring to a boil.
Cook just 30 seconds, whisking with wire whisk.
Let cool.
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.
Cover and refrigerate for 5 hours, turning a
few times. Drain and place on platter.