Tortellini Salad With Lemon-Mustard Vinaigrette

• 2 Tbsp. lemon juice
• 1 tsp. grated lemon zest
• 1/4 cup olive or other vegetable oil
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dill
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• pinch of sugar
• 1 1/2 cups dried cheese-filled tortellini
• 5 cherry tomatoes
• 1 small yellow or red bell pepper
• 1 small green bell pepper
• 1 small zucchini
• half a small red onion
• 3 scallions

1. Bring large pot of water to a boil. Meanwhile, place the lemon juice and zest in a large salad bowl. Whisk in the oil, mustard, dill, salt, black pepper, and sugar. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions. Meanwhile, halve the cherry tomatoes. Cut the bell peppers into bite-sized pieces. Cut the zucchini into matchsticks. Cut the onion into thin rings. Finely chop the scallions. Drain the pasta and add it to the vinaigrette in the serving bowl. Add the vegetables and toss well to combine. Serve the salad warm or at room temperature.

lemon juice, lemon zest, olive, mustard, dill, salt, black pepper, sugar, dried cheese, tomatoes, red bell pepper, green bell pepper, zucchini, red onion, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20035 (may not work)