Pasta Salad Skewers with Creamy Balsamic Vinaigrette
Big Flavors from a Tiny Kitchen – Ashley Covelli
1 (20-ounce) package refrigerated tortellini (I used a 3 cheese variety)
Extra virgin olive oil
3 bell peppers, seeded and cut into 1-inch pieces (I used orange, yellow and red)
1 pint grape or cherry tomatoes (I used a mix of red and orange)
1 (6-ounce) can small pitted black olives, rinsed and drained
1 bunch fresh basil, leaves picked
1/4 cup balsamic vinegar
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon sugar
3 tablespoons nonfat plain Greek yogurt
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 cup extra virgin olive oil
1. Cook the pasta: Fill a large pot with salted water and bring to a boil. Cook tortellini according to package instructions (mine took 7-9 minutes). Drain well, return to the pot (off the heat) and toss with a generous amount of oil. Let the pasta cool to room temperature, stirring occasionally to ensure it doesn’t stick together, while you prepare the rest of the ingredients.
2. Make the vinaigrette: In a medium bowl, whisk together all ingredients except oil. Once combined, slowly drizzle in the oil, whisking as you go, until the dressing emulsifies and comes together. Refrigerate until ready to serve.
3. Make the skewers: Thread each skewer with the tortellini, bell peppers, tomatoes, olives and basil leaves. I like to alternate colors of peppers and tomatoes, to keep each skewer colorful. I used 2 tortellini per skewer, but feel free to use as much or as little of each ingredient as you want.
4. Skewers can be made in advance and stored, covered, in the refrigerator until ready to serve. Drizzle dressing over skewers, right before serving. Enjoy!