Garlicky Tortellini

Recipe Ingredients

1/3 cup	78ml	Vinegar - herb or white wine
2 tablespoons	30ml	Mustard - Dijon
1 teaspoon	5ml	Oregano - dried
1/2 teaspoon	2.5ml	Rosemary - dried
1/2 teaspoon	2.5ml	Thyme - dried
4		Garlic cloves - crushed
30		Tortellini fresh - 225 g
1 lb	454g / 16oz	Mushrooms - small
2		Peppers - sweet red or green
1		Squash - acorn
30		Bamboo skewers - 6"

Recipe Instructions

Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil until blended. Cook tortellini in boiling water, drain.

Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hours, tossing occasionally.

Clean mushrooms, trim and discard stems. Toss mushroom caps with remaining vinaigrette. Refrigerate at least 12 hours, tossing occasionally. Slice peppers lengthwise into strips and then diamonds or fancy shapes with canape cutter.

Drain tortellini and mushrooms. Thread 1 tortellini, 1 pepper diamond and 1 mushroom cap on each skewer. To serve trim 1/2" off bottom of acorn squash until it stands flat. Stick tortellini skewers in it.

MAKES:30

Source:
First Place Winner--Great Garlic Recipe Contest

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