Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

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Ingredients requirements Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
  1. Give 6 tbsp for extra-virgin olive oil
  2. Need 1/2 cup chopped fresh basil
  3. Need 3 tbsp - fresh lemon juice
  4. Provide 1 shallot , minced
  5. You need 1 clove of garlic , minced
  6. Make ready 1 lb for asparagus , tough ends trimmed and sliced thin on the bias
  7. Require 2 - (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
  8. Take 1/4 cup pine nuts
  9. Make ready 1 pints grape tomatoes or cherry tomatoes, halved
  10. Provide 1 oz Parmesan cheese , grated (1/2 cup)
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette start cooking:
  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. OR for the asparagus you can cook them in a skillet with some seasoning and olive oil until bright green.
  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.
  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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