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1
- 1 1/2
teaspoons finely shredded lemon peel
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3
tablespoons lemon juice
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1
teaspoon Dijon-style mustard
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1/2
teaspoon sugar
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1/4
teaspoon salt
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1
clove garlic, minced
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2
9 ounce package refrigerated cheese tortellini
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1
pound asparagus spears (about 16 spears), cut into 1-inch pieces and halved lengthwise
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2
tablespoons olive oil
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1
yellow sweet pepper, chopped
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1/2
cup finely shredded Romano or Parmesan cheese
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4
green onions, sliced
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1/4
cup toasted pine nuts or chopped almonds
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5
red or yellow sweet peppers, halved and seeded
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.
- Servings Per Recipe 10,
- Calories 171,
- Protein (gm) 8,
- Carbohydrate (gm) 19,
- Fat, total (gm) 8,
- Cholesterol (mg) 15,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 319,
- Vitamin C (mg) 90,
- Sodium (mg) 226,
- Percent Daily Values are based on a 2,000 calorie diet
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