Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Nutriscore Rating: 73/100

Brighten up your mealtime with this vibrant Tortellini Salad with Asparagus and Fresh Basil Vinaigrette! Bursting with garden-fresh flavors, this delightful dish combines cheese-filled tortellini, tender-crisp asparagus, and juicy cherry tomatoes, all tossed in a fragrant homemade basil vinaigrette. The vinaigrette, made with fresh basil, olive oil, garlic, and a touch of honey, adds a zesty herbal note that perfectly complements the salad's savory Parmesan and toasted pine nuts. Quick and easy to prepare in just 25 minutes, this recipe is perfect for a light lunch, a picnic, or as a standout side dish for your next gathering. Serve it chilled for a refreshing twist, and let this colorful pasta salad be the star of your table!

Recipe Information

• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 16 oz Cheese tortellini
• 1 lb Asparagus
• 1.5 cups Cherry tomatoes
• 1 cup Fresh basil leaves
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Extra-virgin olive oil
• 2 tbsp Red wine vinegar
• 1 clove Garlic, minced
• 1 tsp Honey
• 0.5 tsp Salt
• 0.25 tsp Black pepper, freshly ground
• 3 tbsp Pine nuts, toasted

📝 Instructions

8 steps

1. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. In the same pot of boiling water used for the tortellini, blanch the asparagus for 2-3 minutes or until bright green and tender-crisp. Drain and immediately transfer to an ice bath to preserve their color and texture. Drain again and set aside.

3. In a blender or food processor, combine the fresh basil leaves, olive oil, red wine vinegar, garlic, honey, salt, and black pepper. Blend until smooth to create the vinaigrette.

4. Halve the cherry tomatoes and set aside.

5. In a large mixing bowl, combine the cooked tortellini, blanched asparagus, cherry tomatoes, and toasted pine nuts.

6. Pour the fresh basil vinaigrette over the salad ingredients and gently toss to coat evenly.

7. Sprinkle the grated Parmesan cheese over the salad and give it a final toss.

8. Serve the tortellini salad immediately or chill in the refrigerator for 30 minutes for a refreshing cold option. Enjoy!

Nutrition Facts

1 serving (224.8g)

Calories		351
% Daily Value*
Total Fat		19.1 g	24%
	Saturated Fat	4.9 g	25%
	Polyunsaturated Fat	0.2 g
Cholesterol		31 mg	10%
Sodium		398 mg	17%
Total Carbohydrate		33.7 g	12%
	Dietary Fiber	3.6 g	13%
	Total Sugars	4.0 g
Protein		13.5 g	27%
Vitamin D		0.0 mcg	0%
Calcium		194 mg	15%
Iron		3.1 mg	17%
Potassium		323 mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1034 cal (47.7%%)

Protein: 323 cal (14.9%%)

Carbs: 812 cal (37.4%%)