Tortellini Pasta Salad with Asparagus
This salad is great to take with you. You will get many compliments."Amazing flavors! I did not use shallot, just sweet onion. Delicious, thanks for posting!" - Nikhomemadegood
Yield: 10 Ready in 45 minutes
46 people trying soon
|6 tablespoonsextra-virgin olive oil|
|1/2 cupfresh basil; chopped|
|3 tablespoonsfresh lemon juice|
|1 shallot; minced|
|1 cloveGarlic; minced|
|Table salt and ground black pepper|
|1 poundasparagus; tough ends trimmed and sliced thin on the bias|
|2 packagesfresh cheese tortellini|
|1/4 cuppine nuts|
|1 pintgrape tomatoes or cherry tomatoes; halved|
|1 ounceParmesan cheese; grated (1/2 cup)|
Tortellini Pasta Salad with Asparagus Preparation
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.
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.
3. 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.
4. 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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