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Friday, March 2, 2012

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

I found this recipe on and saved it to try.  It is outstanding!  So light and fresh.  I used whole wheat cheese tortellini and it is truly delicious.

Serves 8 - 10


6 Tbsp olive oil
1/2 Cup chopped fresh basil
3 Tbsp fresh lemon juice
1 shallot, minced
1 clove garlic, minced
1 Lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 oz) packages fresh cheese tortellini (whole wheat optional)
1/4 Cup pine nuts, toasted
1 pint grape or cherry tomatoes, halved
1 oz parmesan cheese, grated (1/2 Cup)


1.  Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 Tsp salt and 1/2 Tsp pepper together in a bowl.
2.  Cook the asparagus in 4 quarts boiling water seasoned with a dash of salt until tender, about 3 minutes.  Transfer the asparagus to a colander using a slotted spoon (do not discard boiling water) and run under cold water until cool.  Shake out any excess water and toss with vinaigrette.
3.  Return water to a boil and add a teaspoon of olive oil to prevent sticking.  Cook tortellini according to packaging.  Drain, and toss with asparagus and vinaigrette.  Refrigerate until ready to serve.
4.  Serve chilled.  Drizzle with additional olive oil, salt, pepper, lemon and parmesan.  Toss and serve.

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