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Tortellini Salad with Lemon and Asparagus

June 29, 2015


A refreshing summer pasta salad was the hit of the last shower I attended. It had colorful highlights of asparagus and yellow peppers, but the real star was that dressing……sweet and tangy. (I added an alternative dressing with less sugar, however the first dressing is my fave!) The finishing touches included shaved Parmesan, toasted pine nuts and sliced green onions. Perfect for your summer picnics. Thanks for the recipe Marlene!
Tortellini Salad with Lemon and Asparagus
Serves 8-10
2 (9 ounce) packages refrigerated cheese-filled tortellini
1 lb fresh asparagus spear, trimmed & ct into 1 inch pieces
1 large yellow sweet pepper, cut into 1/2 inch pieces
2 tablespoons olive oil
1cup finely shredded Parmesan cheese
1cup sliced green onion
1cup pine nuts, toasted
3 teaspoons lemon zest
6 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 cup sugar (you can add up to 1/2 cup)
1/2 teaspoon salt
2 cloves garlic, minced
**Adjust flavors to taste
**Dress slowly, just to cover. (You may have extra)
Alternate Dressing (less sugar)
1 1teaspoons finely shredded lemon peel
1cup lemon juice
3cup olive oil
1 tablespoon Dijon style mustard
1 teaspoon sugar
1teaspoon salt
1 garlic clove, minced
Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again. Mix with 2 Tablespoons olive oil. Refrigerate 2-24 hours.
For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well.
In a large bowl place tortellini & vegetables. Add dressing and toss to coat.
Just before serving stir in cheese, green onions and pine nuts.


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