Recipe of Speedy Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a special dish, Tortellini Salad with Asparagus and Fresh Basil Vinaigrette. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette Recipe. This salad was so good and just one of those fresh tasting, hit the spot meals. 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 cook Tortellini Salad with Asparagus and Fresh Basil Vinaigrette using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

1. Make ready 6 tbsp of extra-virgin olive oil.
2. Take 1/2 cup of chopped fresh basil.
3. You need 3 tbsp of fresh lemon juice.
4. Take 1 of shallot , minced.
5. Make ready 1 clove of garlic , minced.
6. Take 1 lb of asparagus , tough ends trimmed and sliced thin on the bias.
7. Make ready 2 of (9-ounce) packages fresh cheese tortellini (I used frozen with great results).
8. Take 1/4 cup of pine nuts.
9. Prepare 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!Serve chilled for a refreshing dish or warm.Cook tortellini with asparagus in large saucepan according to package directions for pasta.

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..

Cooking the tortellini until it is completely tender and leaving it slightly wet after rinsing are important for the texture of the finished.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.

Meanwhile, combine ranch dressing, ReaLime® and Parmesan.Shake out any excess water and toss with the vinaigrette.This Antipasto Tortellini Pasta Salad has cheese-filled tortellinis mixed with ham, salami, fresh mozzarella drizzled with a simple basil pesto vinaigrette!I made this antipasto tortellini pasta salad and ate it with grilled chicken and asparagus, but it's also great for potlucks or parties!Bring out the wonderful flavours of tomato, mozzarella and spicy red pesto dressing with this unique take on pasta salad.