1 tsp. Dijon mustard
2 tbsp. red vinegar
1/3 c. olive oil
1/2 zucchini, scored lengthwise and quartered
9 oz. tortellini
1 sm. red pepper in 1/2 x 1/8 inch pieces
2 tbsp. fresh parsley
4 c. arugula

Whisk mustard, vinegar and salt. Add olive oil in a steady stream until emulsified. Blanch zucchini for 1 minute. Drain and place in ice water. Cook tortellini and combine with remaining ingredients and toss. Serve over arugula.