Tortellini Salad With Asparagus And Fresh Basil Vinaigrette

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 6 tablespoons extra virgin olive oil
• 1/2 cup chopped fresh basil
• 3 tablespoons fresh lemon juice
• 1 shallot, minced
• 1 garlic clove, minced
• salt
• pepper
• 1 lb asparagus, tough ends trimmed and sliced thin on the bias
• 2 (9 ounce) packages fresh cheese tortellini
• 1/4 cup pine nuts
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved
• 1 ounce parmesan cheese, grated (about 1/2 cup)

Recipe

• 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 salad.
• 2 cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
• 3 transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
• 4 shake out any excess water and toss with the vinaigrette.
• 5 return the water to a boil, add the tortellini, and cook until tender, following the package directions.
• 6 drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
• 7 refrigerate until chilled, about 30 minutes.
• 8 toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
• 9 just before serving, stir the toasted pine nuts, tomatoes, and parmesan into the salad and season with salt and pepper.