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

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Ingredients

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