Tortellini Salad with Asparagus and Fresh Basil Dressing
A bright, pesto-inspired pasta salad with blanched asparagus and toasted pine nuts
Why This Recipe Works
Using the pasta water to blanch the asparagus builds a subtle layer of flavor, while leaving the tortellini slightly wet helps the basil dressing emulsify. This bright, crowd-pleasing salad holds up beautifully for outdoor gatherings.
Instructions
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes.
Remove the asparagus with a slotted spoon and plunge it into a bowl of ice water to stop the cooking. Once cool, drain the asparagus well and set aside.
Return the water to a boil and add the tortellini. Cook until the pasta is completely tender, then drain in a colander, leaving the tortellini slightly damp rather than shaking them completely dry.
Whisk the lemon juice, shallot, garlic, salt, and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly to create a smooth emulsion, then stir in the basil and cherry tomatoes.
Add the warm tortellini to the bowl and toss gently to coat. Let the mixture stand for 15 minutes to allow the pasta to absorb the dressing and for the flavors to meld.
Fold in the blanched asparagus, Parmesan, and toasted pine nuts. Season with additional salt and pepper to taste and serve.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The salad can be assembled through step 5 up to 4 hours in advance. Add the asparagus, cheese, and pine nuts just before serving.
