R-031
Tortellini Salad with Asparagus & Lemony Dressing
A make-ahead tortellini salad with asparagus, tomatoes, basil, Parmesan, and lemon dressing.
Servings4–6
Prep40 min
Cook20 min
Total1 hr
LevelIntermediate
Ingredients
- 1 lb asparagus
- 1 lb tortellini
- 1/4 cup plus 1 tbsp lemon juice, divided
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup olive oil
- 12 oz cherry tomatoes
- 1 oz Parmesan
- 3/4 cup fresh basil
- 1/4 cup pine nuts
- Salt
- Black pepper
Cooking Steps
- Bring 4 quarts of water to a boil in a large pot.
- Fill a large bowl halfway with ice and water.
- Add the asparagus and 1 tablespoon salt to the boiling water.
- Cook about 2 minutes, until crisp-tender.
- Transfer the asparagus to the ice water and cool for about 2 minutes.
- Remove and dry thoroughly, then refrigerate in a covered container.
- Return the pot of water to a boil.
- Cook the tortellini until tender, reserving 1/4 cup cooking water.
- Drain, rinse with cold water, and drain again, leaving slightly wet.
- Whisk 1/4 cup lemon juice, garlic, shallot, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Whisk constantly while drizzling in the olive oil.
- Transfer 1/4 cup dressing to a small bowl and stir in the remaining 1 tablespoon lemon juice.
- Toss the tortellini with the remaining dressing, adding reserved cooking water as needed.
- Refrigerate asparagus, tortellini mixture, and reserved dressing separately for up to 2 days.
- Before serving, let all components sit at room temperature for 15 minutes.
- Loosen tortellini with a little boiling water if needed.
- Whisk the reserved dressing and add it to the tortellini.
- Stir in asparagus, tomatoes, Parmesan, basil, and pine nuts.
- Season with salt and pepper and serve.
Pairs Well With
Grilled Chicken
Fresh Fruit
Garlic Bread