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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.
Alright, don’t linger, let’s task this tortellini salad with asparagus and fresh basil vinaigrette menu with 10 elements which are surely easy to have, and we have to process them at the very least through 5 measures. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- Need 6 tbsp of extra-virgin olive oil
- Need 1/2 cup of chopped fresh basil
- You need 3 tbsp fresh lemon juice
- Give 1 of shallot , minced
- Need 1 clove - garlic , minced
- Need 1 lb of asparagus , tough ends trimmed and sliced thin on the bias
- You need 2 - (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
- Take 1/4 cup pine nuts
- Make ready 1 pints for grape tomatoes or cherry tomatoes, halved
- 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. 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! Tortellini-Asparagus Salad makes for the perfect side dish - or even the main course!
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette start cooking:
- 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.
Cook tortellini with asparagus in large saucepan according to package directions for pasta. I used fresh basil as; I have a plant just outside. I prefer using fresh herbs wgen I can. Shake out any excess water and toss with the vinaigrette. Tortellini salad is a vibrant satisfying Italian inspired salad that combines beauty with bold Mediterranean flavors to inspire Cheese filled tortellini and fresh mozzarella put the finishing touches on this dish and add that extra something special.
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