3 (9 ounce) packages refrigerated 3-cheese tortellini
1 pound fresh asparagus, trimmed and cut into 3 inch pieces
1 red bell pepper, coarsely chopped
1/2 cup olive oil
6 tablespoons Champagne vinegar
1 tablespoon minced fresh tarragon
1 shallot, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Cook tortellini according to package directions, drain. Spread out tortellini on paper towel-lined rimmed baking pans and refrigerate for at least 4 hours or up to 2 days.
2. In large bowl, combine tortellini, asparagus, and bell pepper.
3. In a small bowl, whisk together Champagne vinegar, tarragon, shallot, salt, and pepper. Add to tortellini mixture, tossing gently to combine. Serve immediately.
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