This is a colorful cold pasta recipe, with a refreshing dressing of orange, lemon, and lime zest. Perfect for parties; it holds up well. Serves 8.

Ingredients:

• 1 lb. dry cheese tortellini pasta
• 3-4 peeled carrots
• 1-2 red peppers
• 2 or so broccoli crowns
• 1/4 c. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper (fresh grated is nice)
  
• one lime, zested
  
• one lemon, zested
  
• one orange, zested
  
• 1 TBS. balsamic vinegar
  
• 1/2 TBS. Dijon mustard
  

 
Cook: > 1 lb. dry cheese tortellini pasta

Drain the pasta, rinse to cool. Set aside in a colander.

Grill carrots in a pan with a splash of water until tender: > 3-4 peeled carrots, diced into cubes or sliced into discs

After water evaporates and carrots are tender, continue to grill them just a bit longer to bring out their natural sweetness, browning them some. (Add a splash of olive oil when browning.) Set carrots aside in colander, along with the cooled pasta.

Grill in very hot pan, just enough to sear and brown: > 1-2 red peppers, diced into larger pieces

Add grilled peppers to the colander.

Cut broccoli into small flowerettes. Steam quickly in very hot skillet with a splash of water (and with the lid on), for just one minute, removing from pan to cool. Use: > 2-3  broccoli crowns

In a mixing bowl, mix dressing ingredients together: > 1/3 c. olive oil > 1 tsp. salt > zest from one lime, one lemon, and half of an orange > 1 TBS. balsamic vinegar > 1/2 TBS. Dijon mustard

Toss the pasta and veggies in with the dressing. Serve cold; great for potlucks and parties.