Mustard-Dill Tortellini Salad

By maxxmom

Serve on short skewers for easy pickup but can be served tossed in a bowl

Ingredients

• Mustard-Dill Vinaigrette:
• 1 (9oz) pkg refrigerated cheese-filled torellini
• 1 (8oz) pkg frozen sugar snap peas (or fresh)
• 68 (4inch) wooden skewers
• 1 pt grape tomatoes cut in half
• Mustard-Dill Vinaigrette*
• 1/2 cup white wine vinegar
• 2 Tbsp chopped fresh dill
• 3 Tbsp Dijon mustard
• 2 pressed garlic cloves
• 2 tsp sugar
• 1 1/4 cup olive oil
• kosher salt
• pepper
• 1 *1 (12oz) bottle light Champaign vinaigrette may be substituted.

Preparation

Step 1

1. cook tortellini according to pkg directions; drain. Rinse under cold running water.
2. Place sugar snap peas in small bowl; cover with pastic wrap. Microwave on high 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar sanp pea, 1 tortellini and 1 tomato half. Place skewers in a 13x9 baking dish. Pour Mustard-Dill Vinaigrette over skewers,turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.

Mustard-Dill Vinaigrette:
Whisk together 1/2 cup white wine vinegar, 2 Tbsp chopped fresh dill, 3 Tbsp Dijon mustard, 2 pressed garlic cloves, and 2 tsp sugar. Add 1 1/4 cups olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste. Cover and chill up to 2 days