Recipe: Ham and Asparagus Tortellini Salad with Lemon Vinaigrette

Ham and Asparagus Tortellini Salad with Lemon Vinaigrette
Serves 6

Kitchen Tip: To remove the tough ends of asparagus spears, gently bend each spear - they will break where the stalk begins to toughen.

Salad:
1/2 lb. asparagus, trimmed, cut into one-inch pieces
1 (16 oz.) pkg. frozen cheese-filled tortellini
1 cup cubed, cooked ham, prosciuto or pancetta
1/4 cup sliced green onions

Lemon Vinaigrette:
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.