"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Tortellini Asparagus Salad Recipe

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This recipe for Tortellini Asparagus Salad, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Dolan


2 9 oz pkgs refrigerated cheese filled tortellini
1 lb fresh asparagus
1 lg yellow sweet pepper, cut into 1/2 inch pieces
1 to 1 1/2 tsp finely shredded lemon peel
1/3 c lemon juice
1/4 c olive oil
1 T Dijon style mustard
1 tsp sugar
1/4 tsp salt
1 clove garlic, minced
1/2 c finely shredded Parmesan cheese
1/2 c sliced green onions (4)
1/4 c pine nuts, toasted

In a 4 QT Dutch oven, cook tortellini according to package instructions, adding asparagus and sweet pepper the last minute of cooking. Drain. Rinse tortellini and vegetables with cold water, drain again.

For the dressing, combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Shake well in a jar. In a very large bowl, place tortellini and vegetables. Add dressing and toss to coat. Cover and chill for 2-8 hours. Just before serving, stir in cheese, green onions, and pine nuts. Let stand 10 minutes before serving.




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