I still have an abundance of tomatoes from the farmer’s market, and it’s been so hot lately I haven’t been excited about the prospect of heating up the kitchen by turning on the oven.
When Mister BS pulled out this recipe for a tortellini pasta salad from The America’s Test Kitchen Quick Family Cookbook I thought it was perfect for an easy Sunday dinner.
Rather than a heavy sauce, this features bright, flavorful basil in the vinaigrette dressing.
The only heat required is blanching the asparagus and boiling the tortellini.
And if you don’t want tortellini, any sort of pasta will do.
Oh and you have to toast the pine nuts.
In less than 30 minutes, you have a delicious pasta salad. It would be great on top of some spinach or as a side to some grilled chicken. It’s the perfect dish to take your Labor Day cookout!
Tomato Asparagus Tortellini Salad
- 1 pound asparagus, trimmed and cut into 1 inch pieces
- 1 package cheese tortellini
- 1 pint heirloom cherry tomatoes
- 1/4 C pine nuts, toasted
- 1/2 C shredded parmesan cheese
- 6 T extra virgin olive oil
- 1 C fresh basil
- 3 T red wine vinegar
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 t red pepper flakes
1. Boil salted water and cook asparagus until crisp tender, which only takes a couple minutes. Remove asparagus but reserve water. Transfer asapragus to an ice bath, let cool, and pat dry with a paper towel.
2. Cook pasta according to package directions in water.
3. Combine dressing ingredients and blend with an immersion blender.
4. Add dressing and tomatoes to tortellini and toss. Add asparagus, pine nuts, and parmesan just before serving.