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

Bobbigrav
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

laurawhaley
October 25, 2013
N/A

whatever2345's Review

enCreshio
September 15, 2013
N/A

cvollmer's Review

Lakush13
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

untired04
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

debbie6299
March 30, 2013
Any reason why Frozen snap peas? Please advise and thanks!

ChefJayG's Review

redmjra
January 20, 2013
N/A

redmjra's Review

hollyj
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

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

PeggyO's Review

whatever2345
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!