- Family size refrigerated tortellini
- 1 can olives
- 1 pint cherry tomatoes
- 1 bag sugar snap peas
- 4" skewers
Cut skewers down to about 4" - I know you can find them somewhere at that size, I just bought the regular size and cut mine.
Soak in water so they don't splinter.
- 2 tablespoons vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon roasted garlic paste
- 1 teaspoon basil paste
- 2 tablespoons fresh chopped dill
- salt and pepper to taste
- 1 teaspoon sugar
- dash of balsamic vinegar
Cut cherry tomatoes in half. (if they are small, they will be fine at their normal size)
Get the rest of the veggies cleaned, rinsed and ready.
Assemble the skewers, sugar snap pea, tortellini, tomato, olive.
Arrange on a serving plate a drizzle with the dressing.
Refrigerate until ready to serve. Drizzle with additional dressing if needed.
Adapted from the following recipe.....
But I didn't cook the sugar snap peas, cause I like them crunchy, and I added olives and balsamic vinegar,
Try these for your next BBQ.
And, not that this was even the same night, but I have been waiting to post these pictures!
This is how Uncle Chad eats a skewer.....