Tortellini Skewers with Tomatoes and Sugar Snap Peas | Recipe | Dijon-Dill Tortellini Skewers

The recipe below yields approximately 68 skewers.  I cooked the entire recipe, made only 25 skewers for the dinner party, and the remaining ingredients I combined in a big bowl to eat as a pasta salad later in the week.  It's a pretty and easy hors d'oeuvre that takes little time to prepare. 

Tortellini Skewers with Tomatoes and Sugar Snap Peas Recipe
Yields: 68 skewers

1 package refrigerated cheese tortellini (9 oz)
1/2 lb fresh sugar snap peas, about 68 snap peas
1 pt grape or cherry tomatoes, cut in half
68 wooden skewers (4-inch)
Mustard-Dill Vinaigrette (recipe below)

1. Bring a pot of water to a boil.  Season with salt and add sugar snap peas; cook until tender-crisp, about 3 minutes.  Drain, rinse under cold water and let cool.
2. Cook tortellini according to package directions.  Drain, rinse under cold water and let cool.
3. Thread each skewer with one sugar snap pea, one tortellini and one tomato half.  Place skewers in a baking dish.  Pour Mustard-Dill Vinaigrette over skewers, turning to coat. 
4. Cover and chill 4 hours.  Transfer skewers to a serving platter.  Discard remaining vinaigrette or combine with any left-over ingredients to make a pasta salad.

To Make Mustard-Dill Vinaigrette
1/2 c white wine vinegar
2 Tbsp chopped fresh dill
3 Tbsp Dijon mustard
2 minced garlic cloves
2 tsp sugar
1-1/4 c olive oil
salt and pepper, to taste

1. Whisk together vinegar through sugar.  In a slow, stead stream, whisk in oil until thoroughly combined.  Add salt and pepper to taste.


Source: Good Housekeeping

0 comments: