Best Asparagus Basil Salad Recipes

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PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL



Penne Pasta Salad with Sun Dried Tomatoes, Asparagus and Basil image

Provided by Food Network

Categories     main-dish

Time 1h25m

Number Of Ingredients 7

1 pound penne pasta
1 cup fresh asparagus tips
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper, to taste
1 bunch basil, chopped
1 cup sun-dried tomatoes in oil

Steps:

  • Cook pasta according to directions. Drain.
  • Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad With Asparagus and Fresh Basil Vinaigrette image

Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt
pepper
1 lb 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 1 pint cherry tomatoes, halved
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

  • 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.
  • 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).
  • Shake out any excess water and toss with the vinaigrette.
  • Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
  • Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
  • Refrigerate until chilled, about 30 minutes.
  • 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.

Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9

FRESH TOMATO-BASIL-ASPARAGUS PASTA SALAD



Fresh Tomato-Basil-Asparagus Pasta Salad image

My favorite kind of summer meal when tomatoes are peaking. You can also just chop up a large tomato versus using grape tomatoes. This is from SOuthern Living.

Provided by KathyP53

Categories     Vegetable

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) package bow tie pasta
1 lb fresh asparagus
1 cup bottled lemon vinaigrette
1 (1 ounce) package fresh basil, chopped
1 pint grape tomatoes, halved
salt and pepper

Steps:

  • Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
  • Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE image

Categories     Salad     Pasta     Side

Yield 8-10 serving

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
Table salt and ground black pepper
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)

Steps:

  • 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.

ASPARAGUS AND STRING BEAN SALAD WITH BASIL



Asparagus and String Bean Salad with Basil image

A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
1/4 cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
1/4 cup finely grated pecorino Romano cheese (3/4 ounce)
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
  • Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
  • Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
  • Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

ASPARAGUS TOMATO BASIL SALAD



ASPARAGUS TOMATO BASIL SALAD image

Categories     Salad     Vegetable     Steam     Vegetarian     Dinner     Summer

Yield 8 people

Number Of Ingredients 9

1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper

Steps:

  • 1. Steam asparagus for 5-7 minutes until fork tender 2. Place asparagus, tomatoes, avocado and basil in a large bowl 3. Stir in olive oil, lemon juice and mustard 4. Sprinkle with salt and pepper 5. Serve

TORTELLINI SALAD WITH ASPARAGUS AND BASIL DRESSING



Tortellini Salad With Asparagus and Basil Dressing image

Fabulous salad from the Washington Post -- just the perfect combination of colors, flavors, and textures!

Provided by lecole54

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon kosher salt, plus more as needed
1 lb asparagus
1 lb cheese tortellini (fresh or frozen)
1/4 cup pine nuts
1/3 cup olive oil, extra-virgin
3 tablespoons fresh lemon juice (from 1 lemon)
1 small shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon black pepper, freshly-ground
12 ounces cherry tomatoes or 12 ounces grape tomatoes, cut in half
1/2 cup fresh basil, lightly-packed
1 ounce parmigiano-reggiano cheese, grated (1/2 cup)

Steps:

  • Step 1: Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter.
  • Step 2: Trim 1 inch from the ends of the asparagus stalks. If some of the stalks are much thicker than a pencil, use a vegetable peeler to remove the woody exterior from the bottom half of each one. Cut the stalks and spears into 1-inch lengths.
  • Step 3: Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry.
  • Step 4: Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water, and drain again, leaving it slightly wet.
  • Step 5: While the tortellini are cooking, toast the pine nuts in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely.
  • Step 6: Whisk together the oil, lemon juice, shallot, garlic and the 1/2 teaspoon each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and let sit for 15 minutes.
  • Step 7: Chop the basil leaves and add them to the+ bowl, along with the asparagus, Parm and the toasted pine nuts. Taste, add more salt and pepper as needed, and serve.

Nutrition Facts : Calories 641.5, Fat 34.4, SaturatedFat 8.3, Cholesterol 52.8, Sodium 1132.5, Carbohydrate 64.5, Fiber 6, Sugar 5.5, Protein 23

ASPARAGUS AND STRING BEAN SALAD WITH BASIL



Asparagus and String Bean Salad with Basil image

Categories     Salad     Bean     Basil     Asparagus     Boil

Yield serves 4 to 6

Number Of Ingredients 11

Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
1/4 cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
1/4 cup finely grated Pecorino Romano cheese (3/4 ounce)
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
  • Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
  • Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
  • Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad with Asparagus and Fresh Basil Vinaigrette image

How to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Provided by @MakeItYours

Number Of Ingredients 11

erves 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 (I used frozen with great results)
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

TORTELLINI SALAD WITH ASPARAGUS AND BASIL DRESSING RECIPE



Tortellini Salad With Asparagus and Basil Dressing Recipe image

Provided by JAmero4702

Number Of Ingredients 13

1/2 tsp kosher salt, plu more if needed
1 lb Asparagus
1 lb fresh or frozen cheese tortellini
1/4 Cup pine nuts
1/3 Cup extra-virgin olive oil
3 Tbs fresh Lemon
Juice (from one Lemon)
1 small shallot, finely chopped
1 garlic clove, minced
1/2 tsp freshly ground black pepper or more if needed
12 ounces cherry tomatoes or grape tomatoes, cut in half
1/2 Cup lightly packed fresh basil
1 ounce Parmigiano-Reggiano cheese, grated (1/2 Cup)

Steps:

  • Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter. Trim one inch from the ends of the asparagus stalks. If some of the stalks o much thicker than a pencil, use a vegetable peeler to remove the woody exterior from he bottom half of each one. Cut the stalks and spears into1 inch lengths. Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry. Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water and drain again, leaving it slightly wet. While the tortellini are cooking, toast the pine nuts in a small dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely. Whisk together the oil, lemon juice, shallot, garlic snd 1/2 tsp each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and lr sit for 15 minutes. Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and toasted pine nuts. Taste, add more salt and pepper as needed and serve.

ASPARAGUS BASIL SALAD



ASPARAGUS BASIL SALAD image

Number Of Ingredients 9

1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper

Steps:

  • 1. Steam asparagus for 5-7 minutes until fork tender 2. Place asparagus, tomatoes, avocado and basil in a large bowl 3. Stir in olive oil, lemon juice and mustard 4. Sprinkle with salt and pepper 5. Serve

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