Recipe: Appetizing 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. I like to make it at the beginning of a week, and use it for lunches, several days in a row. 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. Prepare 6 tbsp of extra-virgin olive oil.
2. Prepare 1/2 cup of chopped fresh basil.
3. It's 3 tbsp of fresh lemon juice.
4. It's 1 of shallot , minced.
5. You need 1 clove of garlic , minced.
6. It's 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. Prepare 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).

Sometimes I even place it in jars to take on the go, and pack fresh spinach leaves on top to add a little extra veggie goodness. 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.

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..

Basil Vinaigrette is a spring and summer treat I look forward to every year for drizzling on tomatoes, and asparagus with basil vinaigrette tastes just as amazing! If you don't have fresh basil you can use purchased basil pesto to make the dressing, although I love the intense basil flavor of the. Shake out any excess water and toss with the vinaigrette. Cheese tortellini pasta salad with cucumbers, tomatoes, kalamata olives, red onion, feta cheese, and a simple Greek dressing. We share a love of cooking, baking, and entertaining.