Cut the ends off of the zucchini, and using mandolin or a sharp knife, thinly slice lengthwise. {I was able to get about 8 slices from 1 zucchini, but this will depend on the thickness.}

Cut the longer strips in half, then place them a zip top bag and pour in the vinaigrette. Gently massage the bag to ensure that all the pieces are coated. {You can use store bought, or make your own. I made my own using ¼ cup olive oil, 1 tablespoon lemon juice, ½ teaspoon dried dill weed, 1 minced clove of garlic, and ⅛ teaspoon salt whisked together.} Refrigerate for at least an hour, and up to 3 hours.

Meanwhile, make the tortellini according to package directions. {The one I bought took 7 minutes.} Drain and cool slightly, then toss with a few teaspoons of olive oil to coat them -- this will help them not to stick to one another.

When you're ready to start skewering, pour the marinade from the bag of zucchini into the bowl with the tortellini and toss gently to coat.

To assemble: Skewer a basil leaf, then a piece of zucchini, a piece of tortellini, and then a grape tomato. Repeat one more time or place as many pieces onto the skewer as desired, then end with another basil leaf. Repeat with all 16 skewers.

Refrigerate until ready to serve with extra vinaigrette or a balsamic glaze for drizzling.