Tortellini Salad With Asparagus And Fresh Basil Vinaigrette

1. 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. 2

   Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.

3. 3

   Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).

4. 4

   Shake out any excess water and toss with the vinaigrette.

5. 5

   Return the water to a boil, add the tortellini, and cook until tender, following the package directions.

6. 6

   Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.

7. 7

   Refrigerate until chilled, about 30 minutes.

8. 8

   Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.

9. 9

   Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

* Per serving · 4 servings · Values may vary.