For the skewers:
1 pkg cheese tortellini
1 jar basil pesto
1-2 jars whole artichoke hearts
1 pkg sundried tomatoes
1 jar pitted kalamata olives
For fresh pesto* (optional):
1 bunch fresh basil leaves
2 cloves garlic
1/3 cup pine nuts
1/2 cup grated parmesan cheese
1/2 fresh lemon
salt and pepper
You could make your own homemade basil pesto if you like and you'll need to cook off as many cheese tortellini as you think you'll need, according to directions, and then drain and cool those down and lightly toss them with the basil pesto.
At some point, if you're using whole sundried tomatoes, you'll want to drain those really well and cut them into bite size pieces and also cut the quartered marinated artichoke hearts in half or in thirds lengthwise.
Make sure you drain the cool pasta really well before tossing it with the pesto so the pesto adheres really well and, once everything is good to go, it's time to assemble the skewers.
Put one of each thing, or part of a piece of each thing on each skewer and keep them in a tightly sealed plastic container in the fridge until you're ready to serve them on a nice platter at your party.
*To make homemade pesto, combine a generous bunch of basil leaves with garlic, pine nuts, grated parmesan cheese and a squeeze of fresh lemon juice in a food processor. Next, slowly drizzle the olive oil in while blending until pesto reaches sauce-like consistency. Add salt and pepper to taste.