Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

By commercecook

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh basil
• (Recipe calls for 1/2 cup)
• 3 tablespoons fresh lemon juice
• 1 shallot, minced
• 1 garlic clove, minced
• salt and pepper
• 1 pound asparagus, tough ends trimmed and slived thin on the bias
• 2 (9 ounce) packages fresh cheese tortellini
• 1/4 cup pine nuts
• 1 pint grape or cherry tomatoes
• 1 ounce Parmesan cheese, grated (1/2 cup)

Details

Servings 8
Adapted from Food.com

Preparation

Step 1

1. Whisk the olive oil, lemon juice, shallot, basil, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.

2. Cook the asparagus in 4 quarts boiling water with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a bowl of ice water using a slotted spoon. DO NOT DISCARD THE BOILING WATER. Drain the asparagus and shake out excess water. Toss with the vinaigrette.

3. Return the water to a boil, add 1 tablespoon olive oil to the water, and the tortellini. Cook until tender, following package directions. Drain the tortellini thoroughly, then toss, while hot, with the asparagus and dressing. Refrigerate until chilled, about 30 minutes.

4. Toast the pine nuts in a small skillet over medium heat until golden brown and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes and Parmesan into the salad. Season with salt and pepper.

To make ahead:
The tortellini salad can be prepared, covered and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice, if needed.