Ingredients

• 1  to 1-1/2 teaspoons finely shredded lemon peel
• 3  tablespoons lemon juice
• 1  teaspoon Dijon-style mustard
• 1/2  teaspoon sugar
• 1/4  teaspoon salt
• 1  clove garlic, minced
• 2  9-ounce packages refrigerated cheese tortellini
• 1  pound asparagus spears (about 16 spears), cut into 1-inch pieces and halved lengthwise
• 2  tablespoons olive oil
• 1  large yellow sweet pepper, chopped
• 1/2  cup finely shredded Romano or Parmesan cheese
• 4  green onions, sliced
• 1/4  cup toasted pine nuts or chopped almonds
• 5  medium red or yellow sweet peppers, halved and seeded

Directions

1. Combine lemon peel, lemon juice, mustard, sugar, salt, and garlic in a screw-top jar. Cover and shake well. Chill for 2 to 24 hours.

2. Cook tortellini in a large saucepan according to package directions, adding asparagus to pan for the last minute of cooking time; drain. Rinse tortellini and asparagus with cold water; drain again.

3. Toss tortellini-asparagus mixture with olive oil in a very large bowl or container. Cover and chill for 2 to 24 hours. Seal chopped sweet pepper, cheese, green onion, nuts, and sweet pepper halves in separate self-sealing plastic bags.

4. Transport all ingredients in an insulated cooler with ice packs. To serve, stir chopped pepper, cheese, green onion, and nuts into tortellini-asparagus mixture. Shake dressing; pour over all, tossing lightly to coat. Spoon mixture into sweet pepper halves. Makes 10 side-dish servings.