Tortellini Salad Primavera
Ready In: 35 mins
Serves: 4
Ingredients
- 8 asparagus spears, peeled and cut 1 inch
- 1 carrot, thin sliced
- 1 cup broccoli floret
- 1 cup sliced yellow squash or 1 cup sliced zucchini
- 1 medium tomatoes, cubed
- 1⁄2 cup fresh peas or 1⁄2 cup frozen peas
- 1 celery rib, thin sliced
- 2 scallions, thinly sliced
- 1⁄3 cup pine nuts (optional)
- 2 tablespoons minced dill
- 1 lb fresh tortellini, see note or 1 lb sweet potato, gnocci see note
Dressing
- 2 garlic cloves, diced fine
- 3 tablespoons fresh lemon juice or 3 tablespoons Rose's lime juice
- 1 tablespoon red wine vinegar or 1 tablespoon red wine
- 1⁄2 cup olive oil (optional)
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon salt or 1⁄2 teaspoon no salt
- fresh ground pepper
Directions
- In a large stock pot, blanch the aspargus, carrot, and broccoli [and peas if using fresh] for a minute then drop into ice water and pat dry.
- Blanch the squash or zucchini for 30 seconds and remove, drop into ice water and pat dry.
- Place the vegetables in a serving bowl. Add the tomato, peas, celery, scallions, pine nuts and dill.
- Cook the tortellini or the Gnocci according to package directions. Drain in colander, run cold water over it. Drain again very well and stir into the veggies.
- Make the dressing. Combine all the ingredients in a jar with a screw top. Shake well. You can make this 8 hours in advance. Pour over salad and chill. If omitting olive oil to reduce fat, toss the salad gently before serving.
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