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Tortellini Salad With Asparagus And Fresh Basil Vinaigrette Recipe

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette Recipe
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Serving : 8
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Prepare the ingredients before making Tortellini Salad with Asparagus and Fresh Basil Vinaigrette in your home. Then, follow these steps below to serve Tortellini Salad with Asparagus and Fresh Basil Vinaigrette for your family or friends.

Ingredients: Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

  • 6 tbsp extra-virgin olive oil
  • 1/2 cup chopped fresh basil
  • 3 tbsp fresh lemon juice
  • 1 shallot , minced
  • 1 clove garlic , minced
  • 1 lb asparagus , tough ends trimmed and sliced thin on the bias
  • 2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
  • 1/4 cup pine nuts
  • 1 pints grape tomatoes or cherry tomatoes, halved
  • 1 oz Parmesan cheese , grated (1/2 cup)

How to Make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette in your home by yourself.

    Step 1
  • 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 pasta salad.
  • Step 2
  • 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) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette.
  • Step 3
  • OR for the asparagus you can cook them in a skillet with some seasoning and olive oil until bright green.
  • Step 4
  • Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes.
  • Step 5
  • 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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