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