How to Make Yummy Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper. To finish the salad, we tossed in some bright, juicy cherry tomatoes, fresh basil, grated Parmesan, and toasted pine nuts along with the blanched asparagus just before serving.

My husband raved about it and that's pretty impressive when you're serving salad for The cheese tortellini was perfect with the crisp asparagus and tomatoes and I loved the lightness of the dressing and the fresh basil. You can make Tortellini Salad with Basil Vinaigrette up to a week before serving. Tortellini Salad with Basil Vinaigrette Recipe - This cold pasta salad, kissed with fresh basil dressing and feta cheese, is. You can have Tortellini Salad with Asparagus and Fresh Basil Vinaigrette using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

1. It's of extra-virgin olive oil.
2. You need of chopped fresh basil.
3. Prepare of fresh lemon juice.
4. It's of shallot , minced.
5. Prepare of garlic , minced.
6. You need of asparagus , tough ends trimmed and sliced thin on the bias.
7. It's of (9-ounce) packages fresh cheese tortellini (I used frozen with great results).
8. It's of pine nuts.
9. It's of grape tomatoes or cherry tomatoes, halved.
10. Prepare of Parmesan cheese , grated (1/2 cup).

Tortellini-Asparagus Salad makes for the perfect side dish - or even the main course! Cook tortellini with asparagus in large saucepan according to package directions for pasta. I used fresh basil as; I have a plant just outside. I prefer using fresh herbs wgen I can.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette step by step

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..

This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled This has certainly made the list of favorites in our house! So fresh and light.much needed since we have been on comfort food overload from the holidays. When the tortellini have cooled to room temperature toss with the vinaigrette. To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella.