Sunday, April 3, 2011

Mustard-Dill Tortellini Skewers

I was looking for a recipe that would be OK to sit outside at our crawfish boil. I stumbled upon these easy and tasty skewers here. They really turned out great!





Skewers:


Ingredients

  • 1 (9-oz.) package refrigerated cheese tortellini
  • 1 (8-oz.) package frozen sugar snap peas
  • 68 (4-inch) wooden skewers ( I used toothpicks)
  • 1 pt. grape tomatoes, cut in half
  • Mustard Dill vinaigrette

Preparation

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

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.

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.


Mustard-Dill Vinaigrette

Ingredients

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

Preparation

Whisk together vinegar, fresh dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste.

2 comments:

jessie said...

these sound delish! i'll definitely try them!

Amanda said...

Those look lovely!!