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Tortellini Salad With Lemon Mustard Vinaigrette

Magical.Palate's picture
  Lemon juice 2 Tablespoon
  Grated lemon zest 1 Teaspoon
  Olive oil/Other vegetable oil 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Dill 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Sugar 1 Pinch
  Dried cheese-filled tortellini 1 1⁄2 Cup (24 tbs)
  Cherry tomatoes 5
  Bell peppers 1 Small (Yellow Or Red)
  Green bell pepper 1 Small
  Zucchini 1 Small
  Small red onion 1⁄2
  Scallions 3

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

Recipe Summary

Difficulty Level: 
Side Dish

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