Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

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.

  • Yield: Makes 12 servings


  • 1 none (9-oz.) package refrigerated cheese tortellini
  • 1 none (8-oz.) package frozen sugar snap peas
  • 68 none (4-inch) wooden skewers
  • 1 none pt. grape tomatoes, cut in half
  • none 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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Mustard-Dill Tortellini Salad Skewers Recipe