Sometimes preparing for Easter lunch is a little tricky. There are a loads of recipes for Thanksgiving and Christmas but for Easter there’s just not quite as much from which to choose. I mean, what’s your main course – a southern style ham, pork loin, chicken or do you kick it up a notch and serve lamb? I’m not exactly sure either. That’s why when I saw this versatile side that can go with just about any main course- I decided to add it to my repertoire of recipes and share with our friends. It’s a quick pasta salad recipe which again can be used with any main course and can be altered to appeal to the most finicky of palettes. This recipe is compliments of none other than Southern Living!
Hope you enjoy and if you have any Easter recipes that you’d like to share- send them to us! Happy Easter everyone and let’s not forget the true meaning of Easter!
The Mountain Life Team | KW Realty Partner | 706-745-3123 or [email protected]
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Mustard Dill Tortellini Salad Skewers
1 (9-oz.) package refrigerated cheese tortellini
1 (8-oz.) package frozen sugar snap peas
1. Cook tortellini according to package directions. Rinse under cold running water.
2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.
*1 (12-oz.) bottle light Champagne vinaigrette may be substituted. For testing purposes only, we used Girard’s Light Champagne Dressing.