Tortellini Salad with Asparagus and Fresh Basil Vinaigrette.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette You can cook Tortellini Salad with Asparagus and Fresh Basil Vinaigrette using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

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

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette instructions

  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..