Tortellini Salad with Asparagus and Fresh Basil Vinaigrette. 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.

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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. We can cook Tortellini Salad with Asparagus and Fresh Basil Vinaigrette using 10 active ingredients and 5 actions. Below is exactly how we prepare.

Active ingredients of Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Instructions. 6 tbsp of extra-virgin olive oil.
Guidelines. 1/2 cup of chopped fresh basil.
Directions. 3 tbsp of fresh lemon juice.
Instructions. 1 of shallot , minced.
Guidelines. 1 clove of garlic , minced.
Detaile. 1 lb of asparagus , tough ends trimmed and sliced thin on the bias.
Guidelines. 2 of (9-ounce) packages fresh cheese tortellini (I used frozen with great results).
Directions. 1/4 cup of pine nuts.
Instructions. 1 pints of grape tomatoes or cherry tomatoes, halved.
Directions. 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! Cook tortellini with asparagus in large saucepan according to package directions for pasta. I used fresh basil as; I have a plant just outside.

Step by step 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.

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