Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tortellini salad with asparagus and fresh basil vinaigrette. It is one of my favorites. For mine, I am going to 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 foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is something that I’ve loved my entire life.
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. To finish the salad, we tossed in some bright, juicy cherry tomatoes, fresh basil, grated Parmesan, and toasted pine nuts along with the blanched asparagus just before serving.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 6 tbsp extra-virgin olive oil
- Get 1/2 cup chopped fresh basil
- Get 3 tbsp fresh lemon juice
- Get 1 shallot , minced
- Take 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)
- Take 1/4 cup pine nuts
- Take 1 pints grape tomatoes or cherry tomatoes, halved
- Make ready 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. This simple chopped Thai chicken salad has incredible flavors - peanut, lime, soy, chili, cilantro. Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and the toasted pine nuts. For the vinaigrette: fresh basil, garlic, olive oil, red wine vinegar, red pepper flakes, and kosher salt.
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.
Tender, sweet roasted veggies pair perfectly with cheesy tortellini and a light basil vinaigrette in this easy dish. Serve alongside Italian-marinated chicken or as a light, veggie-forward meal all on. We enjoy this Asparagus Vinaigrette Salad, courtesy of our Almanac EATS Cookbook. Asparagus is a special spring treat! Tortellini Salad with Basil Vinaigrette is probably our favorite pasta salad.
So that’s 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 can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
