Garlicky Tortillini

Directions

Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl.

Slowly whisk in oil until blended.

Cook tortillini 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 tortillini and mushrooms.

Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer.

To serve trim ½ inch off bottom of acorn squash until it stands flat.

Stick tortillini skewers in it.