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Tortellini and Vegetable Salad with Lemon Dressing

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360g sliced carrots
360g courgettes
170g sliced onions 
375g Ricotta and Spinach Tortellini
2 medium fennel bulbs 
200g Feta Cheese, crumbled
 
Dressing:
2 tsp French Mustard
2 tsp Sugar
1/2 cup lemon juice
1/4 cup olive oil
 
N.B. Items in bold are available at all MF outlets.
 
Slice fennel bulbs thinly, using a sharp knife or V-slicer. Place together with all other vegetables in a large heatproof bowl. Cover with boiling water for 30 seconds and drain well. Rinse under cold water and drain again.
 
Cook pasta in a large pan of boiling water as instructed on the packet. Meanwhile, combine dressing ingredients well in a screw top jar. Shake well until all sugar granules dissolve.
 
Place vegetables and pasta in a large bowl, with cheese and dressing. Toss gently to combine.
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