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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tortellini-Asparagus Salad Recipe

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This recipe for Tortellini-Asparagus Salad is from The Potluck Friends Cookbook Project, 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 oz.) pkgs. refrigerated cheese filled tortellini
1 lb. fresh asparagus spears (trimmed and cut into 1 inch pieces)
1 large yellow or red pepper (cut into 1/2 inch strips)
1 to 1 1/2 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil or salad 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. green onions (sliced)
1/4 c. pine nuts
Directions:
Directions:
In a 4 quart pan, cook tortellini according to directions, adding asparagus and peppers during the last minute of cooking. Drain and rinse 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 and toss to coat. Cover and chill for 2 to 8 hours. Just before serving, stir in cheese, green onion, and nuts. Let stand 10 minutes before serving.

 

 

 

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