pat's Recipe

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Category: Pasta salads

Fresh tortellini is available in the refrigerator section of most supermarkets.

Serves 8 to 10
6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
1 pound asparagus , tough ends trimmed and sliced thin on the bias
2 (9-ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)


1. 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.

2. 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.

3. 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.

4. 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.

To Make Ahead

The 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. Season with salt and pepper to taste.