top of page

Mustard Dill Tortellini Skewers

I had the honor of preparing a lot of the food for my good friend Rebecca's bridal shower this past weekend. The focus was on lighter, finger friendly food. These skewers looked so yummy to me, and I figured the shower was a great time to try them out! They were a huge hit. I had a lot of the vinaigrette left over as well, which I have been using on asparagus, salads, and even scallops! I highly recommend checking this out! Ingredients:

1 (9-oz.) package refrigerated cheese tortellini

1 zucchini, sliced into quarters

(4-inch) wooden skewers

1 pt. grape tomatoes, cut in half

1/2 cup white wine vinegar

2 tablespoons chopped fresh dill

3 tablespoons Dijon mustard

2 pressed garlic cloves, minced

2 teaspoons sugar

3/4 cup olive oil (put in a little at a time to get it to your liking)

Kosher salt and pepper to taste

Directions: 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. Cook tortellini according to package directions. Rinse under cold running water. Thread each skewer with 1 wedge of zucchini, 2 tortellini (one on each end), and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour the desired amount of Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours (they will come out just fine if you can't marinate this long). Transfer skewers to a serving platter.

bottom of page