Tortellini Vegetable Salad
Print recipe| Serves | 6 - 8 servings |
| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 500 Gm fresh cheese filled tortellini
- 16 Spears fresh asparagus (break the end off where it snaps and then cut into 1 inch pieces)
- 1 Large sweet yellow or red or orange pepper (washed, seeded and cut into 1/2 inch pieces)
- 1/4 cup almond slivers or pine nuts (toast in dry frying pan on stove until lightly toasted)
- freshly snipped chives
- freshly shaved (or grated) Parmesan cheese
Dressing
- finely shredded peel of 1medium lemon
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 Tbsp Dijon or your favourite mustard
- 1 Tsp white sugar
- 1/4 Tsp salt
- 1 clove garlic (grated or minced)
Directions
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In a large pot, cook the tortellini according to package directions, adding the asparagus and sweet pepper during the last minute and a half of cooking. Drain the tortellini and vegetables and refresh with cool water and drain again.  | |
| Mix the dressing ingredients together with a fork, in a small bowl. ( I often just use a large measuring cup) | |
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In a large glass salad bowl, place the tortellini and vegetables. Add the dressing and gently toss to coat well. Cover and chill for at least 2 hours or overnight. Just before serving, add the cheese, chives and nuts. Gently toss. Let stand 10 minutes before serving.  | |