This simple tortellini salad recipe features store-bought pasta, fresh vegetables, and basil, dressed with olive oil and salt for a quick summer side dish.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
499 Calories
Recipe Instructions
Step 1
Bring a large pot of heavily salted water to a boil. Stir in tortellini and return to a boil; cook until tortellini float to the top, 5 to 6 minutes; Drain and run tortellini under cold water to cool. Drain.
Step 2
Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool and stop the cooking process. Drain.
Step 3
Combine cooked tortellini, blanched asparagus, tomatoes, olives, and basil in a large serving bowl; drizzle with olive oil and stir to coat. Season with salt.
Ingredients
salt to taste
1 pint grape tomatoes, halved
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (12 ounce) package spinach and ricotta tortellini
2 tablespoons finely shredded fresh basil, or to taste