Tortellini Salad with Fresh Basil Dressing
This tortellini salad with fresh basil dressing is made for a picnic! Tossed with asparagus, cherry tomatoes, and chickpeas it is fresh flavored and perfect for summer eating.
Yield: 6 servings
  • 2 lb fresh spinach tortellini
  • 6 tbsp extra virgin olive oil, divided
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 12 oz cherry tomatoes, halved
  • 1 (!4.5 oz) can chickpeas, drained and rinsed
  • 3 tbsp lemon juice
  • ½ cup chopped fresh basil
  • ½ cup grated Parmiggiano-Reggiano
  • salt and black pepper, to taste
  1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Set aside.
  2. Heat 3 tbsp of olive oil in a nonstick skillet over medium heat. Add the shallot and garlic to the pain and saute until fragrant and tender, about 3 minutes. To the pan, add the asparagus. Saute until just tender and bright green, about 3-4 minutes. Stir in the cherry tomatoes, chickpeas, remaining olive oil, lemon juice, and basil.
  3. In a large bowl, toss together the tortellini with the asparagus mixture. Stir in the parmesan cheese. Season to taste with salt and black pepper. Serve warm or at room temperature.
Adapted from The Complete Vegetarian Cookbook
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at