Tortellini-Asparagus Salad

Ingredients

• 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
• 1/2 cup finely shredded parmesan cheese
• 1/2 cup sliced green onion
• 1/4 cup pine nuts

Dressing

• 1 1/2 teaspoons finely shredded lemon peel
• 1/3 cup lemon juice
• 3/4 cup olive oil
• 1 tablespoon dijon-style mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 garlic clove, minced

Directions

1. 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. 2

   For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.

3. 3

   In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.

4. 4

   Just before serving stir in cheese, green onions and pine nuts.