Tortellini-Asparagus Salad

• 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
• 1/2 cup finely shredded parmesan cheese
• 1/2 cup sliced green onion
• 1/4 cup pine nuts
• Dressing
• 1 1/2 teaspoons finely shredded lemon peel
• 1/3 cup lemon juice
• 3/4 cup olive oil
• 1 tablespoon dijon-style mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 garlic clove, minced

1. 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.
2. For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
3. In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
4. Just before serving stir in cheese, green onions and pine nuts.

tortellini, fresh asparagus spear, yellow sweet pepper, parmesan cheese, green onion, nuts, dressing, lemon peel, lemon juice, olive oil, mustard, sugar, salt, garlic

Taken from www.food.com/recipe/tortellini-asparagus-salad-393005 (may not work)