Tortellini Asparagus Salad

From, sent by member Joanne McAndrews

The photo is from Joanne, but the recipe is straight off the website above, which you can visit for nutrition info and to edit the number of servings (it says these quantities serve 6…ha ha, who are they kidding?) 


  • 1/2 teaspoon kosher salt, plus more as needed
  • 1 pound asparagus, trimmed
  • 1 pound fresh or frozen cheese tortellini
  • 1/4 cup pine nuts
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 12 ounces cherry tomatoes or grape tomatoes, each cut in half
  • 1/2 cup packed fresh basil
  • 1 ounce Parmigiano-Reggiano cheese, grated (1/2 cup)


Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter.

Trim 1 inch from the ends of the asparagus stalks. If some of the stalks are much thicker than a pencil, use a vegetable peeler to remove the woody exterior from the bottom half of each one. Cut the stalks and spears into 1-inch lengths.

Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry.

Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water, and drain again, leaving it slightly wet.

While the tortellini are cooking, toast the pine nuts in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely.

Whisk together the oil, lemon juice, shallot, garlic and the 1/2 teaspoon each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and let sit for 15 minutes.

Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and the toasted pine nuts. Taste, add more salt and pepper as needed, and serve.