NEW CASTLE —
- 1 (9-ounce) package frozen cheese tortellini
- 1 (8-ounce) package frozen sugar snap peas
- 68 (4-inch) wooden skewers
- 1 pint grape tomatoes, cut in half
Cook tortellini according to package directions. Rinse under cold running water.
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.
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.
- 1/2 cup white wine vinegar
- 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
- 3 tablespoons Dijon Mustard
- 2 pressed garlic cloves
- 2 teaspoons sugar
- 1/2 cup olive oil
- salt and pepper to taste
Whisk together vinegar, dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow and steady stream, whisking constantly until thoroughly combined. Whisk in salt and pepper to taste.
*A bottled fat-free honey mustard dressing can replace the vinaigrette if you are on a low-fat diet.
Note: As a time saver, you can opt to toss salad ingredients in a bowl with 1/2 cup of dressing just before serving. Spoon into a pretty bowl and garnish with dill sprigs.