Garlicky Tortellini

1/3 cup herb or white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
4 garlic cloves, crushed
30 fresh tortellini
1 pound small mushrooms
2 sweet red or green peppers
1 acorn squash
30 6-inch bamboo skewers
Servings: 30
1. Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil till blended.

2. Cook tortellini in boiling water, drain. Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hours, tossing occasionally.

3. Clean mushrooms, trim and discard stems. Toss mushroom caps with remaining vinaigrette. Refrigerate at least 12 hours, tossing occasionally.

4. Slice peppers lengthwise into strips and then diamonds or fancy shapes with canape cutter. Drain tortellini and mushrooms.

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

Servings: 30