Tortellini Salad With Lemon Mustard Vinaigrette
|Lemon juice||2 Tablespoon|
|Grated lemon zest||1 Teaspoon|
|Olive oil/Other vegetable oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Dried cheese-filled tortellini||1 1⁄2 Cup (24 tbs)|
|Bell peppers||1 Small (Yellow Or Red)|
|Green bell pepper||1 Small|
|Small red onion||1⁄2|
1 Bring a large pot of water to a boil.
2 Meanwhile, place the lemon juice and zest (if using) in a large salad bowl. Whisk in the oil, mustard, dill, salt, black pepper and sugar.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
4 Meanwhile, halve the cherry tomatoes. Cut the bell peppers into bite-size pieces. Cut the zucchini into matchsticks. Cut the onion into thin rings. Finely chop the scallions.
5 Drain the pasta and add it to the vinaigrette in the serving bowl. Add the vegetables and toss well to combine