Summertime Tortellini
Lemon and mustard are the flavor ingredients in this side salad dressing recipe. Add grilled chicken to the salad for a main dish.
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
Servings:
10 side-dish servings
Ingredients
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1 to 1-1/2 teaspoons finely shredded lemon peel
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3 tablespoons lemon juice
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1 teaspoon Dijon-style mustard
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1 clove garlic, minced
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2 9-ounce packages refrigerated cheese tortellini
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1 pound asparagus spears (about 16 spears), cut into 1-inch pieces and halved lengthwise
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2 tablespoons olive oil
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1 large yellow sweet pepper, chopped
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1/2 cup finely shredded Romano or Parmesan cheese
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4 green onions, sliced
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1/4 cup toasted pine nuts or chopped almonds
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5 medium red or yellow sweet peppers, halved and seeded
Directions
1.
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.
Nutrition information
Calories 171, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 226 mg, Carbohydrate 19 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 31%, Vitamin C 153%.
Percent Daily Values are based on a 2,000 calorie diet
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