Mustard-Dill Tortellini Salad Skewers

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.

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.

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.

Any reason why Frozen snap peas? Please advise and thanks!

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

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: http://candylikestocook.blogspot.com/2012/07/dijon-tortellini-salad-skewers.html

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!

This is a lovely appetizer to serve for many occasions. I like to offer appetizers on our patio and deck in the summer, or in our rec room bar area to treat guests to food without making an entire meal. It is also a nice plate to take to a shower, BBQ, picnic or happy hour event. Occasionally I like to add a slice of pepperoni or cube of salami to the skewer to create an antipasto effect. That said, my best suggestion would be to use plastic skewers. I found that the food does not slide off the wooden toothpick as easily as the plastic, especially if you have these chilling for a few hours before serving.

We made these for customers as they were shopping in my sisters store and everyone who tried them just loved it. I thought this was wonderful. I did have to use dried tortelline and cook them. I Think it would have turned out better with the frozen, but they were still great.

This appetizers is great for special occasions. It's simple and full of flavor, and makes your occasion move smooth since you can make it ahead of time. I've made it for New Year's the past two years in a row and it has been a great hit! Now I have people expecting it for the next occasion. I've never had any left overs so if you have a big party make sure you make quite a few!

I had this at an event and loved it but when I tried to recreate it for my book club I was disappointed with the dressing. I followed the directions and marinated the items in the dressing for 4 hours before serving but it just seemed too oily.

These skewers seemed like a success, though they weren't as memorable as I'd hoped. They're VERY pretty on a platter. The dressing smells absolutely divine and has a nice flavor, but the taste doesn't quite live up to the heavenly aroma. FYI for any who are curious: I made about 100 of these babies for 25-30 guests. That was overkill, as it turned out. The original recipe (undoubled) would have been quite sufficient. (Oh, well! Now I now have leftovers to enjoy!)

I made this for a bridal shower I hosted and it was delicious. I used the Girard's Champagne dressing (though not the "Light" that is recommended) and it worked well. I also substituted roasted zucchini chunks for the sugar snap peas because I thought the peas would it make it too big for one mouthful -- the zucchini tasted good, but got soft with roasting making a bit difficult to keep on the skewer (though it did work). I made the tortellini, zucchini & tomatoes the day before and threw them in a ziplock baggie with the dressing to marinade overnight, then I just assembled the skewers before the party -- this worked really well. I will likely do this again (continuing to experiment with the green vegetable) because I like having a savory finger food that is reasonably substantial -- it's like pasta salad on a stick!

This recipe is one of my absolute favorites. I have made it several times along with the mustard-dill vinaigrette, and the flavor is so wonderful. I highly recommend this recipe. Great for a casual meal or a special occasion.