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