New Castle News

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April 11, 2013

Lori Brothers: Start each day with sense of adventure


NEW CASTLE — Mustard-Dill Tortellini

Salad Skewers


  • 1 (9-ounce) package frozen cheese tortellini
  • 1 (8-ounce) package frozen sugar snap peas
  • 68 (4-inch) wooden skewers
  • 1 pint grape tomatoes, cut in half


Cook tortellini according to package directions. Rinse under cold running water.

Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at High 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.

Thread each skewer with 1 sugar snap pea, 1 tortellini and 1 tomato half. Place skewers in a 13 x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.

*Mustard-Dill Viniagrette


  • 1/2 cup white wine vinegar
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 3 tablespoons Dijon Mustard
  • 2 pressed garlic cloves
  • 2 teaspoons sugar
  • 1/2 cup olive oil
  • salt and pepper to taste


Whisk together vinegar, dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow and steady stream, whisking constantly until thoroughly combined. Whisk in salt and pepper to taste.

*A bottled fat-free honey mustard dressing can replace the vinaigrette if you are on a low-fat diet.

Note: As a time saver, you can opt to toss salad ingredients in a bowl with 1/2 cup of dressing just before serving. Spoon into a pretty bowl and garnish with dill sprigs.


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