Marinated Mozzarella And Tortellini Bites  Back to Recipes

Make your National Wine Day party utensil-free with these tri-color Marinated Mozzarella and Tortellini Bites and easy-to-serve Ecco Domani Pinot Grigio, no forks or corkscrews required!

  • 12 ounces miniature mozzarella balls
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 2 teaspoons dried thyme
  • 1 ¼ cup extra-virgin olive oil
  • 3 cloves garlic, roughly chopped
  • 20 ounces pre-made cheese tortellini



Bring a pot of salted water to a boil over medium-high heat on stove top. Add tortellini pasta and cook for about 8 minutes, until tortellini are all floating on surface of water. Once cooked, drain tortellini and place in a container in the refrigerator.

In a container with a lid, whisk together olive oil, herbs and garlic. Place mozzarella balls in container with oil and herbs. Secure lid on container tightly and shake to coat the mozzarella with oil and herbs. Place container in refrigerator for at least 3 hours. The longer the mozzarella chills, the more the flavor will develop. 

Once the mozzarella balls have chilled and marinated long enough, remove from refrigerator. The oil may have congealed (hardened), if so, let container sit on countertop for 15 minutes to melt back to liquid state. Then, strain contents and set mozzarella balls aside.

Assemble bites by arranging 1 tortellini and 1 mozzarella ball on the end of each skewer. Arrange skewers on platter and serve with Eco Domani Pinot Grigio.


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Fabrizio Gatto

Our celebrated winemaker, approaching his 20th harvest with Ecco Domani, grew up on a vineyard, studied enology at the University of Milan and has made wine in California and France as well as in Italy.

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