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Alright, don’t linger, let’s plan this tortellini salad with asparagus and fresh basil vinaigrette formula with 10 elements which are surely easy to receive, and we have to process them at the very least through 5 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:

1. You need 6 tbsp of extra-virgin olive oil
2. Give 1/2 cup of chopped fresh basil
3. Need 3 tbsp of fresh lemon juice
4. Provide 1 - shallot , minced
5. Make ready 1 clove - garlic , minced
6. Prepare 1 lb of asparagus , tough ends trimmed and sliced thin on the bias
7. Make ready 2 - (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
8. Require 1/4 cup - pine nuts
9. Prepare 1 pints for grape tomatoes or cherry tomatoes, halved
10. Prepare 1 oz - Parmesan cheese , grated (1/2 cup)

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette instructions:

1. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the pasta salad.
2. 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.
3. OR for the asparagus you can cook them in a skillet with some seasoning and olive oil until bright green.
4. Return the water to a boil, add the 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.
5. 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.

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