Tortellini-Asparagus Salad - cooking recipe

Ingredients

2 (9 ounce) packages refrigerated cheese-filled tortellini
1 lb fresh asparagus spear, trimmed & ct into 1 inch pieces
1 large yellow sweet pepper, cut into 1/2 inch pieces
1/2 cup finely shredded parmesan cheese
1/2 cup sliced green onion
1/4 cup pine nuts
Dressing
1 1/2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
3/4 cup olive oil
1 tablespoon dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced

Preparation

Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
Just before serving stir in cheese, green onions and pine nuts.