Saturday, April 12, 2008

Tortellini-Asparagus salad with Lemon-Dijon Dressing

I realized that it's time for a Spring recipe rather than my string of soups I've been posting. Here is a fantastic salad that is great dish if you need to prepare it ahead of time. Asparagus is in season now so give it a whirl.

Salad Ingredients:
1 20 oz. package of refrigerated cheese-filled tortellini
1 lb. fresh asparagus spears (about half a bundle), trimmed and cut into 1-inch pieces
1 yellow pepper, diced
1/2 cup Parmesan cheese
1/2 cup sliced green onions

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

1. In large pot, cook tortellini according to package instructions. Add asparagus and yellow pepper during the last minute of cooking (don't overcook otherwise you'll get soggy asparagus!). Rinse tortellini and vegetables with cold water and drain. Set aside in refrigerator.

2. For dressing, combine dressing ingredients and whisk or shake in jar. Coat pasta and vegetables with the dressing and chill for at one hour or more.

3. Just before serving, stir in add green onions and cheese.


Netti said...

This sounds down right delicious. Lately I have been trying to cook and such, so I believe I will need to try this one out!

ReesePie said...

Oh Wow that sounds yummy. I'm always looking for new things to do with pasta...