Mustard-Dill Tortellini Salad Skewers

By Tamipri

Ingredients

• Mustard-Dill Vinaigrette:
• 1 (9 oz.) pkg. refrigerated cheese-filled tortellini
• 1 (8 oz.) pkg. frozen sugar snap peas
• 68 (4") wooden skewers
• 1 pt. grape tomatoes, cut in half
• 1/2 c. white wine vinegar
• 2 Tb. chopped fresh dill
• 3 Tb. Dijon mustard
• 2 garlic cloves, pressed
• 2 tsp. sugar
• 1 1/4 c. olive oil
• kosher salt and pepper to taste

Details

Servings 12

Preparation

Step 1

1. Cook tortellini according to pkg. directions; drain. Rinse under cold running water.

2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.

3. Thread each skewer with 2 sugar snap 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. *1 (12 oz.) bottle light Champagne vinaigrette may be substituted such as Girard's Light Champagne Dressing.

For the Mustard-Dill Vinaigrette: Whisk together ingredients, adding the 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.


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