Tortellini Salad With Asparagus And Basil Dressing Recipes

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE

Steps:

• 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 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).
• Shake out any excess water and toss with the vinaigrette.
• Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
• 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.

TORTELLINI SALAD WITH ASPARAGUS AND BASIL DRESSING RECIPE

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter. Trim one inch from the ends of the asparagus stalks. If some of the stalks o much thicker than a pencil, use a vegetable peeler to remove the woody exterior from he bottom half of each one. Cut the stalks and spears into1 inch lengths. Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry. Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water and drain again, leaving it slightly wet. While the tortellini are cooking, toast the pine nuts in a small dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely. Whisk together the oil, lemon juice, shallot, garlic snd 1/2 tsp each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and lr sit for 15 minutes. Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and toasted pine nuts. Taste, add more salt and pepper as needed and serve.

SIMPLE YET YUMMY TORTELLINI SALAD

Steps:

• Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
• Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
• Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.

TORTELLINI-ASPARAGUS SALAD

Steps:

• Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
• For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
• In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
• Just before serving stir in cheese, green onions and pine nuts.