Tortellini Salad Primavera

• 8 asparagus spears, peeled and cut 1 inch
• 1 carrot, thin sliced
• 1 cup broccoli floret
• 1 cup sliced yellow squash or 1 cup sliced zucchini
• 1 medium tomatoes, cubed
• 12 cup fresh peas or 12 cup frozen peas
• 1 celery rib, thin sliced
• 2 scallions, thinly sliced
• 13 cup pine nuts (optional)
• 2 tablespoons minced dill
• 1 lb fresh tortellini, see note or 1 lb sweet potato, gnocci see note
• 2 garlic cloves, diced fine
• 3 tablespoons fresh lemon juice or 3 tablespoons Rose's lime juice
• 1 tablespoon red wine vinegar or 1 tablespoon red wine
• 12 cup olive oil (optional)
• 14 teaspoon sugar
• 12 teaspoon salt or 12 teaspoon no salt
• fresh ground pepper

1. In a large stock pot, blanch the aspargus, carrot, and broccoli and peas if using fresh for a minute then drop into ice water and pat dry.
2. Blanch the squash or zucchini for 30 seconds and remove, drop into ice water and pat dry.
3. Place the vegetables in a serving bowl.
4. Add the tomato, peas, celery, scallions, pine nuts and dill.
5. Cook the tortellini or the Gnocci according to package directions.
6. Drain in colander, run cold water over it.
7. Drain again very well and stir into the veggies.
8. Make the dressing.
9. Combine all the ingredients in a jar with a screw top.
10. Shake well.
11. You can make this 8 hours in advance.
12. Pour over salad and chill.
13. If omitting olive oil to reduce fat, toss the salad gently before serving.

carrot, broccoli floret, zucchini, tomatoes, fresh peas, celery, scallions, pine nuts, dill, fresh tortellini, garlic, lemon juice, red wine vinegar, olive oil, sugar, salt, fresh ground pepper

Taken from www.food.com/recipe/tortellini-salad-primavera-152262 (may not work)