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

Ratings & Reviews

Bobbigrav's Review

July 10, 2014
Made this for my bridge group. Had it at a family party and just loved it. Different appetizer for a change. My bridge group loved this recipe.

healthymeg's Review

October 25, 2013

whatever2345's Review

September 15, 2013

cvollmer's Review

April 20, 2013
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.

MrsPrevite's Review

April 15, 2013
Used 2 types of tortellini: cheese stuffed & italian sausage stuffed. It worked well & added some variety. I didn't cook the tortellini the full 8 minutes the directions indicated & that was a wise choice or else they would have become too soft and soggy, I think. Used champagne vinaigrette. It was a hit. Wasn't too over powering or spicy. *Used zucchini instead of sugar snap peas- chopped into bite size chunks, basted lightly with the champagne vinaigrette at 425 degrees for 15 minutes. Let them cool & skewer away. They did NOT get soggy or fall off too easy. The girls at the party loved it. Perfect, light spring/summer dish. Served on the patio.

laurawhaley's Review

March 30, 2013
Any reason why Frozen snap peas? Please advise and thanks!

ChefJayG's Review

January 20, 2013

redmjra's Review

July 17, 2012
these were a hit at my last dinner party.. I made skewers, but also served what I didn't skewer in a bowl.. all the skewers were eaten.. as well as most in the bowl.. in the future, I would reduce the amount of dijon mustard or try a higher quality mustard. i also noted the oily comment from an earlier reviewer and reduced the oil amount. fresh dill is a key for this recipe, imho enjoy

CandyCooks82's Review

July 08, 2012
This was really good! I altered it a bit, adding black olives to the skewers, omitting some of the olive oil and adding water, balsamic vinegar and basil to the dressing. I took these to a BBQ and they were a hit! See my altered recipe and photo's on my blog:

PeggyO's Review

April 27, 2012
I added some shrimp, basil, and parsley, and tossed everything together as a salad for my book club...used the champagne vinaigrette instead of the mustard-dill dressing. Easy, VERY pretty, and a big hit!