Tortellini Salad with Asparagus and Basil

Salads | Italian cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Tortellini Salad with Asparagus and Basil

Ingredients

Cheese Tortellini - 8.8 oz
Extra virgin olive oil - 6 tablespoons
Lemon Juice - 3 tablespoons
Shallot - 1 head
Salt - 3½ teaspoons
Ground Black Pepper - a pinch
Garlic - 1 clove
Green Asparagus - 15.9 oz
Pine nuts - 1.2 oz
Cherry Tomatoes - 8.8 oz
Basil - 0.5 oz
Parmesan Cheese - 1.1 oz

Step by Step guide

Step 1

Finely chop the shallot, basil, and garlic, and transfer them to a large salad bowl. Add the olive oil, lemon juice, half a teaspoon of salt, pepper, and mix well.

Step 2

Trim the ends of the asparagus and cut it diagonally into thin pieces. Bring 4 liters of water to a boil in a pot, add 3 teaspoons of salt, add the asparagus, and cook for about 3 minutes until tender. Then transfer it to a colander using a slotted spoon and rinse with cold water. Shake the colander well to remove excess water, then add the asparagus to the bowl with the dressing and mix.

Step 3

Return the pot of water to the heat, add the tortellini, and cook until done according to the package instructions. Then drain the water and add the tortellini to the asparagus with the dressing and mix. Let it cool for about 30 minutes.

Step 4

In a small skillet, toast the pine nuts over medium heat until golden and fragrant, about 5 minutes. Halve the cherry tomatoes and grate the parmesan. Just before serving, add the nuts, cherry tomatoes, and cheese to the salad bowl and mix again.