Tortellini Salad With Asparagus and Fresh Basil Vinaigrette
photo by lopezdenisemarie
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 6 tablespoons extra virgin olive oil
- 1⁄2 cup chopped fresh basil
- 3 tablespoons fresh lemon juice
- 1 shallot, minced
- 1 garlic clove, minced
- salt
- pepper
- 1 lb asparagus, tough ends trimmed and sliced thin on the bias
- 2 (9 ounce) packages fresh cheese tortellini
- 1⁄4 cup pine nuts
- 1 pint grape tomatoes or 1 pint cherry tomatoes, halved
- 1 ounce parmesan cheese, grated (about 1/2 cup)
directions
- Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
- Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
- Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
- Shake out any excess water and toss with the vinaigrette.
- Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
- Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
- Refrigerate until chilled, about 30 minutes.
- Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
- Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
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