Pasta Salad Skewers with Creamy Balsamic Vinaigrette

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!

 

Spiced Salmon Kebabs

Yield: Makes 4 servings

Active Time: 25 minutes
Total Time: 25 minutes
Bon Appétit | June 2013
by The Bon Appétit Test Kitchen

Ingredients

  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1″ pieces
  • 2 lemons, very thinly sliced into rounds
  • 2 tablespoons olive oil
  • Special equipment: 16 bamboo skewers soaked in water 1 hour

Preparation

Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.

Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.