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Tortellini Salad with Asparagus

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Tortellini Salad with Asparagus

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Course: Main Course
Cuisine: American
Keyword: Tortellini Salad with Asparagus
Prep Time: 25 minutes
Cook Time: 15 minutes
Refrigerate: 30 minutes
Servings: 10
Calories: 366kcal


  • 1/2 cup basil, fresh
  • 1 clove garlic
  • 1 pound asparagus
  • 2 cup cherry tomatoes
  • 6 tablespoon olive oil
  • 3 tablespoon lemon juice
  • 1 medium shallot
  • 3 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 18 ounce tortellini pasta
  • 1 cup pine nuts, dried
  • 1 ounce Parmesan cheese

Serve With

  • 2 medium apple


  • Chop 1/2 cup fresh basil and 1 clove garlic. Cut tough ends off 1 pound of asparagus and thinly slice on the bias. Halve 1 pint cherry or grape tomatoes.
  • Whisk the olive oil, basil, 3 tablespoons 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 2 (9 ounce) packages of 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.
  • Serve with apple slices and any remaining tomatoes.
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Calories: 366kcal | Carbohydrates: 35g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 876mg | Fiber: 4g | Sugar: 7g

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