Tortellini Salad

By bersbear

Ingredients

• Fine-grained sea salt
• 16 ounces fresh ricotta-stuffed tortellini
• 8-10 asparagus spears, trimmed and cut into 1-inch segments
• 1/2 head broccoli, cut into small treed
• 1 small clove garlic
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Small handful of fresh cilantro or mint, chopped
• Small handful of sprouts
• 1/3 cup pine nuts or almonds, toasted
• 1 medium ripe avocado, sliced into small pieces

Preparation

Step 1

Bring a large pot of water to a boil. Salt generously, add the tortellini, and cook according to the package instructions. About 30 seconds before the pasta is finished cooking, stir the asparagus and broccoli into the pot. Cook for a final 30 seconds, drain, and run under cold water just long enough to stop the cooking.

In the meantime, to make the dressing, use the flat side of your knife to mash the garlic along with a big pinch of salt into a paste. Whisk together the garlic paste, lemon juice, olive oil, and more salt, if needed. Set aside.

When you're ready to serve the salad, toss the pasta, asparagus, broccoli, and cilantro with about half of the dressing. Add more dressing to taste, if needed, and toss well. Add the sprouts, nuts, and avocado. Very gently toss a couple of times to distribute those ingredients throughout the salad and enjoy. Keep the extra dressing on hand to refresh leftover; the pasta tends to absorb it overnight.