Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
25 Mins
Cook Time
5 Mins
Stand Time
2 Mins
Chill Time
4 Hours
Yield
Makes 12 servings

Time-saver tip: Nix the skewers, and toss salad with 1/2 cup of dressing just before serving. Spoon into a pretty bowl, and garnish with a dill sprig.

How to Make It

Step 1

Cook tortellini according to package directions. Rinse under cold running water.

Step 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.

Step 3

Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch 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.

Step 4

*1 (12-oz.) bottle light Champagne vinaigrette may be substituted. For testing purposes only, we used Girard's Light Champagne Dressing.

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