Roasted Red Pepper-Caesar Tortelloni

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Southern Living


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2 (8-ounce) packages dried ricotta-and-asparagus tortelloni*

1 1/2 cups bottled creamy Caesar dressing

1/2 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground pepper

1/2 cup jarred roasted red bell peppers, cut into thin strips

3/4 cup Caesar-style croutons

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