Best 3 Tortellini Asparagus Salad Recipes

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Tortellini Asparagus Salad is a vibrant and delicious dish that combines the flavors of fresh asparagus, tender tortellini, and a flavorful dressing. This dish is not only easy to prepare, but it is also incredibly versatile, making it a great option for a quick and easy lunch or dinner. The combination of textures and flavors in this salad is sure to please everyone at the table.

Here are our top 3 tried and tested recipes!

TORTELLINI-ASPARAGUS SALAD



Tortellini-Asparagus Salad image

Tortellini-Asparagus Salad makes for the perfect side dish - or even the main course! Serve chilled for a refreshing dish or warm.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 2h10m

Yield 6

Number Of Ingredients 6

1 (9 ounce) package refrigerated cheese tortellini
8 ounces fresh asparagus, trimmed and cut into 2-inch pieces
½ cup bottled ranch salad dressing
¼ cup ReaLime® lime juice from concentrate
2 tablespoons grated Parmesan cheese
¼ teaspoon Cracked pepper

Steps:

  • Cook tortellini with asparagus in large saucepan according to package directions for pasta. Drain. Meanwhile, combine ranch dressing, ReaLime® and Parmesan cheese in a large bowl. Add pasta mixture; toss gently to coat.
  • Chill at least 2 hours. Before serving, sprinkle with pepper.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 22.3 g, Cholesterol 25.6 mg, Fat 14.7 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.8 g, Sodium 378.2 mg, Sugar 2.5 g

TORTELLINI-ASPARAGUS SALAD



Tortellini-Asparagus Salad image

Make and share this Tortellini-Asparagus Salad recipe from Food.com.

Provided by Pammy Sue

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

2 (9 ounce) packages refrigerated cheese-filled tortellini
1 lb fresh asparagus spear, trimmed & ct into 1 inch pieces
1 large yellow sweet pepper, cut into 1/2 inch pieces
1/2 cup finely shredded parmesan cheese
1/2 cup sliced green onion
1/4 cup pine nuts
1 1/2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
3/4 cup olive oil
1 tablespoon dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced

Steps:

  • Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
  • For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
  • In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
  • Just before serving stir in cheese, green onions and pine nuts.

TORTELLINI SALAD WITH ASPARAGUS AND BASIL DRESSING RECIPE



Tortellini Salad With Asparagus and Basil Dressing Recipe image

Provided by JAmero4702

Number Of Ingredients 13

1/2 tsp kosher salt, plu more if needed
1 lb Asparagus
1 lb fresh or frozen cheese tortellini
1/4 Cup pine nuts
1/3 Cup extra-virgin olive oil
3 Tbs fresh Lemon
Juice (from one Lemon)
1 small shallot, finely chopped
1 garlic clove, minced
1/2 tsp freshly ground black pepper or more if needed
12 ounces cherry tomatoes or grape tomatoes, cut in half
1/2 Cup lightly packed fresh basil
1 ounce Parmigiano-Reggiano cheese, grated (1/2 Cup)

Steps:

  • 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 one inch from the ends of the asparagus stalks. If some of the stalks o much thicker than a pencil, use a vegetable peeler to remove the woody exterior from he bottom half of each one. Cut the stalks and spears into1 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 snd 1/2 tsp each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and lr sit for 15 minutes. Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and toasted pine nuts. Taste, add more salt and pepper as needed and serve.

Tips:

  • Choose high-quality ingredients. Fresh, flavorful ingredients will make your salad taste its best. Look for tortellini that is made with fresh pasta and a flavorful filling. Use asparagus that is crisp and tender, and choose a vinaigrette dressing that is well-balanced and flavorful.
  • Cook the tortellini al dente. Al dente means "to the tooth" in Italian, and it refers to the texture of pasta that is cooked through but still has a slight bite to it. This will help the tortellini hold its shape and flavor in the salad.
  • Roast the asparagus. Roasting the asparagus will bring out its natural sweetness and flavor. You can roast the asparagus in the oven or on the grill.
  • Make the vinaigrette dressing ahead of time. This will give the flavors time to meld together. You can store the dressing in the refrigerator for up to a week.
  • Assemble the salad just before serving. This will help prevent the tortellini from getting soggy.

Conclusion:

Tortellini asparagus salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover tortellini and asparagus. With its bright flavors and textures, this salad is sure to please everyone at your table.

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