2 packages refrigerated cheese-filled tortellini (8 oz / 227 g)
500 g fresh asparagus spears, trimmed and cut into large pieces 1 lb
1 large yellow pepper, cut into large pieces
5 ml shredded lemon peel 1 tsp
75 ml lemon juice 1/3 cup
50 ml olive oil 1/4 cup
15 ml dijon mustard 1 tbsp
5 ml sugar 1 tsp
1 ml salt 1/4 tsp
1 garlic clove, minced
125 ml parmesan cheese, finely shredded 1/2 cup
125 ml green onions, sliced 1/2 cup
50 ml pine nuts or almonds, toasted & chopped 1/4 cup
In a large pot, cook tortellini according to package directions, adding asparagus and pepper the last minute of cooking. Drain. Rinse tortellini and vegetables with cold water and drain again.
In jar with lid, combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover and shake well.
In a very large bowl, place tortellini and vegetables. Add dressing and toss to coat. Cover and chill for 2 to 8 hours. Just before serving, add cheese, green onions and nuts. Let stand 10 minutes before serving.