Hey everyone, it’s Louise, 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 food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is something that I’ve loved my whole life. They’re nice and they look wonderful.
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 can achieve it.
The ingredients needed to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- Take 6 tbsp extra-virgin olive oil
- Make ready 1/2 cup chopped fresh basil
- Make ready 3 tbsp fresh lemon juice
- Take 1 shallot , minced
- Prepare 1 clove garlic , minced
- Get 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)
- Take 1/4 cup pine nuts
- Prepare 1 pints grape tomatoes or cherry tomatoes, halved
- Take 1 oz 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! Cook tortellini with asparagus in large saucepan according to package directions for pasta. I used fresh basil as; I have a plant just outside.
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.
I prefer using fresh herbs wgen I can. 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! When the tortellini have cooled to room temperature toss with the vinaigrette. To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella.
So that is going to wrap it up for this exceptional food tortellini salad with asparagus and fresh basil vinaigrette recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
