Mustard-Dill Tortellini Salad Skewers

Prep: 25 min., Cook: 5 min., Stand: 2 min., Chill: 4 hr. 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.

Yield: Makes 12 servings

Ingredients

• 1  (9-oz.) package refrigerated cheese tortellini
• 1  (8-oz.) package frozen sugar snap peas
• 68  (4-inch) wooden skewers
• 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.

*1 (12-oz.) bottle light Champagne vinaigrette may be substituted. For testing purposes only, we used Girard's Light Champagne Dressing.