Friday, August 13, 2010

Finger-Lickin' Mustard-Dill Tortellini Salad Skewers

Mustard-Dill  Tortellini Salad

Southern Living 

If you like dill, this is the recipe for you!  Finger-Lickin'!


  • 1  (9-oz.) package refrigerated cheese tortellini
  • 1  (8-oz.) package sugar snap peas
  • 1 package (10-inch) wooden skewers
  • 1 package grape tomatoes, cut in half
  • Mustard-Dill Vinaigrette*

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

2. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half and repeat. Place skewers in a large baking dish or upside down in a large pot. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.

Mustard-Dill Vinaigrette


  • 1/2  cup  white wine vinegar
  • 2  tablespoons  chopped fresh dill
  • 3  tablespoons  Brown mustard
  • 2  pressed garlic cloves
  • 2  teaspoons  sugar
  • 1 1/4  cups  olive oil
  • Salt and pepper to taste

Whisk vinegar, fresh dill, mustard, garlic, and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in salt and pepper to taste.
Any leftover skewers can be tossed into a bowl for a super yummy leftover snack!
When eating it leftover, try heating it up for a few seconds.  It tastes
delicious hot or cold!

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