Tortellini Salad

This recipe is WONDERFUL for baby & bridal showers, in fact the recipe was dubbed by a friend 'baby shower salad' when I received it. This salad reminds me of spring & summer, hope you enjoy it as much as we do at our house!

18-20 oz. cheese filled tortellini
1 lb. fresh asparagus cut into 1-inch pieces
1 lg. yellow sweet pepper cut into 1/2-inch pieces
1 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1 clove garlic, minced
1/2 c. finely shredded fresh parmesan cheese
1/2 c. sliced green onion (about 4)
1/4 c. slivered almonds, toasted

Cook the tortellini according to package directions, adding the asparagus and yellow pepper during the last minute of cooking Rinse with cold water to stop cooking and set aside in a bowl.
Meanwhile blend the lemon peel, juice, oil, mustard, sugar, salt and garlic in a blender until incorporated.
Add the dressing to the tortellini mix and toss to coat. Cover and chill in the fridge for 2-8 hours. Just before serving stir in the cheese, onions and nuts.
ENJOY!