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Tortellini-Asparagus Salad Recipe

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This recipe for Tortellini-Asparagus Salad is from From Illinois to Africa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 9-ounce packages refrigerated cheese-filled tortellini
1 pound fresh asparagus spears (about 16 spears) –trimmed & cut into 1 inch pieces
1 large yellow sweet pepper, cut into ½ inch pieces
1- 1½ teaspoons finely shredded lemon peel
1/3 cup lemon juice
¼ cup olive oil, or salad oil
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1 teaspoon salt
1 clove garlic – minced
½ cup finely shredded Parmesan cheese
½ cup sliced green onions (about 4)
¼ cup pine nuts or chopped almonds, toasted (honey roasted almonds are very good)

Directions:
Directions:
In a 4-quart Dutch oven, cook tortellini according to package directions, adding asparagus and sweet pepper the last minute of cooking; drain. Rinse tortellini and vegetables with cold water; drain again.
For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt, and garlic. Cover and shake well.
In a very large bowl, place tortellini and vegetables. Add dressing; toss to coat. Cover and chill for 2-8 hours. Just before serving, stir in cheese, green onions, and nuts.
Let stand for 10 minutes before serving.

This will make 10 side-dish servings

 

 

 

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