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Alright, don’t linger, let’s course of action this tortellini salad with asparagus and fresh basil vinaigrette formula with 10 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- Give 6 tbsp - extra-virgin olive oil
- Take 1/2 cup - chopped fresh basil
- You need 3 tbsp for fresh lemon juice
- Make ready 1 shallot , minced
- You need 1 clove garlic , minced
- You need 1 lb - asparagus , tough ends trimmed and sliced thin on the bias
- You need 2 of (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
- Make ready 1/4 cup of pine nuts
- Make ready 1 pints - grape tomatoes or cherry tomatoes, halved
- Make ready 1 oz - Parmesan cheese , grated (1/2 cup)
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette steps:
- 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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