Tortellini-Asparagus Salad

Pammy Sue's Note:

Lite, satisfying summer salad.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 (9 ounce) packages refrigerated cheese-filled tortellini
• 1 lb fresh asparagus spear , trimmed & ct into 1 inch pieces
• 1 large yellow sweet pepper , cut into 1/2 inch pieces
• ½ cup finely shredded parmesan cheese
• ½ cup sliced green onion
• ¼ cup pine nuts

Dressing

• 1 ½ teaspoons finely shredded lemon peel
• 1⁄3; cup lemon juice
• ¾ cup olive oil
• 1 tablespoon dijon-style mustard
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 garlic clove , minced

Directions:

1. Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
2. For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
3. In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
4. Just before serving stir in cheese, green onions and pine nuts.

Reviews

[xflisa]

This was yummy. I used a wheat pasta and to lower the calories I only used a 1/4 cup of olive oil. it was very light. A great spring/summer salad.