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
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.
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