Tortellini Salad With Lemon Mustard Vinaigrette Recipe
Ingredients
| Lemon juice | 2 Tablespoon | |
| Lemon zest | 1 Teaspoon, grated | |
| 1/4 cup olive or other vegetable oil | ||
| Dijon Mustard | 1 Tablespoon | |
| Dill | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Pinch of sugar | ||
| 1 1/2 cups dried cheese-filled tortellini | ||
| Cherry tomatoes | 5 | |
| 1 small yellow or red bell pepper | ||
| Green bell pepper | 1 Small | |
| Zucchini | 1 Small | |
| Half a small red onion | ||
| Scallions | 3 | |
Directions
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
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
Chef
