Shelly's Recipe

SUMMERTIME TORTELLINI SALAD

Category: Pasta Salads

1 to 1-1/2 tsp finely shredded lemon peel
3 tbsp lemon juice
1 tsp Dijon-style mustard
1/2 tsp sugar
1/4 tsp salt
1 clove garlic, minced
2 9-oz packages refrigerated cheese tortellini
1 pound asparagus spears (about 16 spears), cut into 1-inch pieces and halved lengthwise
2 tbsp olive oil
1 large yellow sweet pepper, chopped
1/2 cup finely shredded Romano or Parmesan cheese
4 green onions, sliced
1/4 cup toasted pine nuts or chopped almonds
5 medium red or yellow sweet peppers, halved and seeded

Combine lemon peel, lemon juice, mustard, sugar, salt, and garlic in a screw-top jar. Cover and shake well. Chill for 2 to 24 hours.

Cook tortellini in a large saucepan according to package directions, adding asparagus to pan for the last minute of cooking time; drain. Rinse tortellini and asparagus with cold water; drain again.

Toss tortellini-asparagus mixture with olive oil in a very large bowl or container. Cover and chill for 2 to 24 hours. Seal chopped sweet pepper, cheese, green onion, nuts, and sweet pepper halves in separate self-sealing plastic bags.

Transport all ingredients in an insulated cooler with ice packs. To serve, stir chopped pepper, cheese, green onion, and nuts into tortellini-asparagus mixture. Shake dressing; pour over all, tossing lightly to coat. Spoon mixture into sweet pepper halves. Makes 10 side-dish servings.