Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tortellini salad with asparagus and fresh basil vinaigrette. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- Take 6 tbsp extra-virgin olive oil
- Get 1/2 cup chopped fresh basil
- Make ready 3 tbsp fresh lemon juice
- Get 1 shallot , minced
- Get 1 clove garlic , minced
- Get 1 lb asparagus , tough ends trimmed and sliced thin on the bias
- Make ready 2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
- Get 1/4 cup pine nuts
- Make ready 1 pints grape tomatoes or cherry tomatoes, halved
- Prepare 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’s going to wrap this up with this exceptional food tortellini salad with asparagus and fresh basil vinaigrette recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
