The sweet-tart flavor of this hearty salad’s vinaigrette comes from frozen lemonade concentrate. When tossed with a winning combination of filled tortellini, ham and asparagus, a beautiful spring dish is created – great for a backyard supper or a picnic.
To remove the tough ends of asparagus spears, gently bend each spear – they will break where the stalk begins to toughen.
1/2 lb. asparagus, trimmed, cut into one-inch pieces
1 (16 oz.) pkg. frozen cheese-filled tortellini
1 cup cubed, cooked ham, prosciutto or pancetta
1/4 cup sliced green onions
3 tablespoons olive oil or vegetable oil
3 tablespoons white wine vinegar
2 tablespoons frozen lemonade concentrate
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon white pepper
In a large saucepan, bring eight cups of water to a boil, add asparagus. Cook three minutes. Add tortellini; cook to desired doneness as directed on package.
Meanwhile, in small jar with tight-fitting lid, combine all vinaigrette ingredients, shake well to mix.
Drain tortellini and asparagus; rinse with cold water to cool. In large bowl, combine tortellini, asparagus, ham and onions; toss gently. Pour vinaigrette over salad, toss gently to coat. Cover; refrigerate at least 30 minutes to cool and blend flavors.