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Tortellini Salad With Asparagus and Fresh Basil Vinaigrette

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“America's Test Kitchen”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  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 salad.
  2. Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
  3. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
  4. Shake out any excess water and toss with the vinaigrette.
  5. Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
  6. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
  7. Refrigerate until chilled, about 30 minutes.
  8. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
  9. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

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