For the skewers:

• 1 (20-ounce) package refrigerated tortellini (I used a 3 cheese variety)
• Extra virgin olive oil
• 3 bell peppers, seeded and cut into 1-inch pieces (I used orange, yellow and red)
• 1 pint grape or cherry tomatoes (I used a mix of red and orange)
• 1 (6-ounce) can small pitted black olives, rinsed and drained
• 1 bunch fresh basil, leaves picked

For the vinaigrette:

• 1/4 cup balsamic vinegar
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 3 tablespoons nonfat plain Greek yogurt (I used Stonyfield)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1/2 cup extra virgin olive oil