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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, tortellini salad with asparagus and fresh basil vinaigrette. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have tortellini salad with asparagus and fresh basil vinaigrette using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
  1. Get 6 tbsp extra-virgin olive oil
  2. Take 1/2 cup chopped fresh basil
  3. Get 3 tbsp fresh lemon juice
  4. Prepare 1 shallot , minced
  5. Get 1 clove garlic , minced
  6. Get 1 lb asparagus , tough ends trimmed and sliced thin on the bias
  7. Make ready 2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
  8. Get 1/4 cup pine nuts
  9. Prepare 1 pints grape tomatoes or cherry tomatoes, halved
  10. Take 1 oz Parmesan cheese , grated (1/2 cup)
Steps to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
  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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