Boil 5 cups of water in a medium pot and stir in a generous pinch of salt.
Add the pre-cooked tortellini and stir gently.
Cook refrigerated tortellini for 2–4 minutes, or frozen for 8–10. They’re done when they float and look puffed.
Drain and rinse under cold water to stop cooking.
Skewers:
Set out Lil'Ones tomatoes, mozzarella pearls and basil leaves.
Fold each salami slice in half or into quarters for easier skewering.
Assemble each skewer in this order: Start with 1 yellow Lil’Ones tomato, then add 1 red Lil’Ones tomato, 1 mozzarella pearl, 1 basil leaf, 1 folded slice of salami, 1 tortellini, and finish with another yellow and red Lil’Ones tomato.
Pesto:
Toast the pine nuts for 2–3 min, then let cool.
Blend basil, pine nuts, and garlic.
Add cheese and pulse again.
Slowly blend in oil until smooth.
Season to taste with salt, pepper, and optional lemon juice.
Serve:
Serve the skewers with a side of pesto for dipping or drizzle lightly over the top.
