Tortellini Skewers with Pesto Vinaigrette
 Makes approximately 50 skewers

20 ounces multi colored cheese tortellini
2 pints grape tomatoes
2 tablespoons jarred pesto
2 and 1/2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
50 bamboo skewers 

Cook tortellini according to package directions. While pasta is cooking prepare pesto vinaigrette. In a large bowl combine pesto, red wine vinegar, Dijon mustard and olive oil with a wire whisk. When tortellini is cooked al dente- drain then pour into the pesto vinaigrette. Stir gently to coat tortellini. For appetizer skewers: Skewer one tortellini, one grape tomato and a second tortellini with a bamboo skewer using two different colors of tortellini on each skewer. Cover with plastic wrap and refrigerate until ready to serve. Can prepare 8-10 hours ahead.

Published in The News and Neighbor on December 17, 2014