SERVES 8 to 10
TOTAL TIME: 45 minutes
Fresh tortellini is available in the refrigerated section of most supermarkets. Cooking the pasta until it is completely tender and leaving it slightly wet after rinsing are important for the texture of the finished salad.
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Salt and pepper |
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1 |
pound asparagus, trimmed and cut into 1-inch pieces |
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2 |
(9-ounce) packages fresh cheese tortellini |
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6 |
tablespoons extra-virgin olive oil |
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½ |
cup chopped fresh basil |
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3 |
tablespoons lemon juice |
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1 |
shallot, minced |
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1 |
garlic clove, minced |
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12 |
ounces grape or cherry tomatoes, halved |
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1 |
ounce Parmesan cheese, grated (½ cup) |
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¼ |
cup pine nuts, toasted |
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and asparagus and cook until asparagus is crisp-tender, about 2 minutes. Using slotted spoon or spider, transfer asparagus to bowl of ice water and let cool, about 2 minutes; drain and pat dry.
2. Return pot of water to boil. Add tortellini and cook, stirring often, until tender. Drain tortellini, rinse with cold water, and drain again, leaving tortellini slightly wet.
3. Meanwhile, whisk oil, basil, lemon juice, shallot, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl.
4. Add tortellini and tomatoes to vinaigrette and toss to combine. Cover and let sit for 10 minutes. (Salad and asparagus can be refrigerated in separate airtight containers for up to 1 day; before continuing, add warm water and additional oil as needed to refresh.)
5. Before serving, stir in asparagus, Parmesan, and pine nuts and season with salt and pepper to taste.