1. Prepare Mild Vinaigrette. 2. Cook tortellini following package directions. Drain. 3. Toss warm tortellini with Mild Vinaigrette. Place in a covered container and let stand at room temperature at least 30 minutes before serving. 4. With a slotted spoon, drain tortellini and thread on short bamboo skewers, two tortellini to each skewer. Arrange on a serving platter and sprinkle with chopped basil. * Timesaver Tip: Appetizer can be made up to 24 hours ahead and stored, covered, in refrigerator. About 1 hour before serving, remove tortellini from refrigerator and allow them to reach room temperature, then transfer to skewers. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip