|Veal tortellini||1 1⁄2 Pound (750 g, mixed colored)|
|Asparagus||8 Ounce, cut into 2 inch pieces (250 g)|
|Snow peas||6 Ounce (185 g, mangetout)|
|Red pepper||1 , sliced|
|Yellow cherry tomatoes||8 Ounce (150 g)|
|Italian dressing||4 Fluid Ounce (no oil , 2 cup / 125 ml)|
1. Cook tortellini in boiling water in a large saucepan, following packet directions. Drain, rinse under cold water and cool.
2. Boil, steam or microwave asparagus and snow peas (mangetout), separately, until tender. Refresh under cold running water and set aside.
3. Arrange lettuce, red pepper, tomatoes, tortellini, asparagus and snow peas (mangetout) in bowl or on a platter. Drizzle with dressing and serve immediately.