Candice Bergen's Tortellini Salad

In the Kitchen with Miss Piggy, p. 36

1 small yellow or red bell pepper, halved and seeded

1 small green bell pepper, halved and seeded

1 small zucchini, halved lengthwise

½ small red onion, cut into thick rings

2 tablespoons lemon juice

1 teaspoon grated lemon zest (optional)

¼ cup olive oil or vegetable oil

1 tablespoon Dijon mustard

½ teaspoon dillweed

1/8 teaspoon salt

1/8 teaspoon pepper

Pinch of sugar

1 ½ cups dried cheese-filled tortellini (about 6 ounces)

5 cherry tomatoes, halved

3 scallions, finely chopped

Grill or broil the bell peppers, zucchini, and onion until well browned and tender. Chop them into bite-size pieces. Set aside.

I cheated and stir-fried everything together. It was quicker and easier.

Bring a large pot of water to a boil.

Meanwhile, place the lemon juice and zest (if using) in a large salad bowl. Whisk in the oil, mustard, dillweed, salt, pepper, and sugar to make the vinaigrette.

This is a nice dressing!

Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to the package directions.

Drain the pasta and add it to the vinaigrette. Add the grilled vegetables, tomatoes, and scallions. Toss well to combine. Serve the salad warm or at room temperature.

Nice substantial pasta and nice thick veggies!

My Rating: 4/5 "Good stuff! (Of course I'm down for almost anything with tortellini involved.) The vinaigrette unifies everything well, the vegetables are toothsome, and the tortellini is its delicious cheesy self. Def on the list of preferred pasta salads!"