Summertime Tortellini

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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

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. 

Source:  Better Homes & Gardens
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