Combine bocconcini and 2 tablespoons Italian dressing. Marinate at least 2 hours or overnight.
Cook tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with Italian dressing. Cover the bowl with plastic cling wrap and refrigerate for 1- up to 2 hours. Drain the marinade.
Thread items on 6" wooden skewers alternating colors and textures.
Serve with a side of olive oil and balsamic vinegar, with a drizzle of balsamic glaze, or with pesto, if desired.
Notes
These can be prepared and refrigerated for up to 24 hours.