Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tortellini salad with asparagus and fresh basil vinaigrette. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have tortellini salad with asparagus and fresh basil vinaigrette using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- Make ready 6 tbsp extra-virgin olive oil
- Prepare 1/2 cup chopped fresh basil
- Make ready 3 tbsp fresh lemon juice
- Get 1 shallot , minced
- Prepare 1 clove garlic , minced
- Prepare 1 lb asparagus , tough ends trimmed and sliced thin on the bias
- Take 2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
- Get 1/4 cup pine nuts
- Prepare 1 pints grape tomatoes or cherry tomatoes, halved
- Take 1 oz Parmesan cheese , grated (1/2 cup)
Instructions to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- 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.
So that is going to wrap it up for this special food tortellini salad with asparagus and fresh basil vinaigrette recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
