Variety to Cooking 5-Star Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
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To cook an unforgettable Tortellini Salad with Asparagus and Fresh Basil Vinaigrette, below are the components required:
- Prepare 6 tbsp of extra-virgin olive oil.
- Get 1/2 cup of chopped fresh basil.
- Get 3 tbsp of fresh lemon juice.
- You need 1 of shallot , minced.
- Prepare 1 clove of garlic , minced.
- Get 1 lb of asparagus , tough ends trimmed and sliced thin on the bias.
- Get 2 of (9-ounce) packages fresh cheese tortellini (I used frozen with great results).
- You need 1/4 cup of pine nuts.
- Provide 1 pints of grape tomatoes or cherry tomatoes, halved.
- You need 1 oz of Parmesan cheese , grated (1/2 cup).
After preparing the ingridients, now you are good to cook your appetizing Tortellini Salad with Asparagus and Fresh Basil Vinaigrette by following the guidances below:
- 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..
Recipe : Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
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