I've now made this twice. Once as a test and then again for a business cocktail party. Using people's suggestions, I used fresh snap peas, 2T mustard, less oil (3/4c) and 1/2c water. The second time I made them, I poured the dressing over both sides and then placed them in a container. I found that if they sat in the dressing they got really gross/oily, so this method kept them light. I only used 1/2 the dressing. I also used the smallest snap peas in the pkg. Made about 45. People really liked them and they looked great. I used small skewers from Cost Plus that have a little handle and they looked great.
Mustard-Dill Tortellini Salad Skewers
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.
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Stand: 2 Minutes
Chill: 4 Hours
- 1 (9-oz.) package refrigerated cheese tortellini
- 1 (8-oz.) package frozen sugar snap peas
- 68 (4-inch) wooden skewers
- 1 pt. grape tomatoes, cut in half
- Mustard-Dill Vinaigrette*
- 1. Cook tortellini according to package directions. 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 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.
- *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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