Tortellini Salad With Asparagus And Fresh Basil Vinaigrette

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America's test kitchen

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Steps

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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.

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Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender , about 3 minutes.

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Transfer the asparagus to a colander using a slotted spoon.

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Shake out any excess water and toss with the vinaigrette.

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Return the water to a boil , add the tortellini , and cook until tender , following the package directions.

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Drain the tortellini thoroughly , then toss while hot with the asparagus and dressing.

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Refrigerate until chilled , about 30 minutes.

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Toast the pine nuts in a small skillet over medium heat until golden and fragrant , about 5 minutes.

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Just before serving , stir the toasted pine nuts , tomatoes , and parmesan into the salad and season with salt and pepper.

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Ingredients

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extra virgin olive oil, fresh basil, fresh lemon juice, shallot, garlic clove, salt, pepper, asparagus, cheese tortellini, pine nuts, grape tomatoes, parmesan cheese