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Summertime Tortellini




Source of Recipe


Internet


List of Ingredients




� 1 to 1-1/2 teaspoons finely shredded lemon peel
� 3 tablespoons lemon juice
� 1 teaspoon Dijon-style mustard
� 1/2 teaspoon sugar
� 1/4 teaspoon salt
� 1 clove garlic, minced
� 2 9-ounce packages refrigerated cheese tortellini
� 1 pound asparagus spears (about 16 spears), cut into 1-inch pieces and halved lengthwise
� 2 tablespoons 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



Recipe



. 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.

2. 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.

3. 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.

4. 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.