|8 asparagus spears, peeled and cut 1 inch
1 carrot, thin sliced
1 cup broccoli florets
1 cup sliced yellow squash or zucchini
1 medium tomato, cubed
1/2 cup fresh peas or frozen peas
1 celery rib, thin sliced
2 scallions, thinly sliced
1/3 cup pine nuts (optional)
2 tablespoons minced dill
1 lb fresh tortellini, or potato gnocci
2 garlic cloves, diced fine
3 tablespoons fresh lemon juice or Rose's lime juice
1 tablespoon red wine vinegar or red wine
1/2 cup olive oil (optional)
1/4 teaspoon sugar
1/2 teaspoon salt or no salt
fresh ground pepper
In a large stock pot, blanch the aspargus, carrot, and broccoli [and peas if using fresh] for a minute then drop into ice water and pat dry.
Blanch the squash or zucchini for 30 seconds and remove, drop into ice water and pat dry.
Place the vegetables in a serving bowl. Add the tomato, peas, celery, scallions, pine nuts and dill.
Cook the tortellini or the Gnocci according to package directions. Drain in colander, run cold water over it. Drain again very well and stir into the veggies.
Make the dressing. Combine all the ingredients in a jar with a screw top. Shake well. You can make this 8 hours in advance. Pour over salad and chill. If omitting olive oil to reduce fat, toss the salad gently before serving.
|Top with Parmesean cheese.
|I doubled the dressing recipe.And didnt' quite stick to the quantity for the veggies.