Pesto Tortellini Salad with Asparagus

Got an abundance of fresh basil? Make a batch of basil pesto and enjoy it in this flavor-packed Pesto Tortellini Salad with Asparagus.  It's a perfectly delicious spring & summer pasta salad.
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One of the joys of summer is the abundance of fresh basil.  And in this flavor-packed tortellini salad, I used that abundance of fresh basil in one of my favorite ways to enjoy it - pesto.

Then I combined that pesto with one of my favorite pastas - cheese tortellini.  I then added in one of my all-time favorite vegetables - fresh asparagus.  And that combination, my friends, gives us this gorgeous Pesto Tortellini Salad with Asparagus!

And ohhhhhhh, it's good.

The pesto settles into all the nooks and crannies of the tortellini, giving fantastic flavor throughout.  And the crispy crunch of the just-barely-cooked blanched asparagus gives a fabulous textural element against the creaminess of the cheese tortellini.  It's a wonderful combination, indeed.

 And do you know what else I really like about this pasta salad? ~ The monochromatic all-green color scheme of its ingredients.  

I'll admit though, at first I was bothered by the all-green.  I tried several additions to give the salad a pop of color.  But you know what?  I didn't like any of them.  I decided I was in love with the flavor of the salad just as it was in all its pretty just green-ness, without any add-ins.

And I grew to love the salad's all-green monochromatic color scheme as much as I love its flavor.

While for this batch I made the pesto from scratch, you can certainly use jarred prepared pesto if you'd like.  I do it all the time.

Or, you can make your own pesto if you're so inclined.

It's really easy.

To whip up some pesto, just toss a whole lot of fresh basil into a food processor with some Parmesan or Romano cheese, garlic, good extra-virgin olive oil, and some nuts.  Pine nuts are traditional ... but I like to make mine with walnuts.

 

Then give the ingredients a whirl ... and ding! ... you've got pesto!  {Okay, did anyone else just think of the movie "You've Got Mail?"  Or am I the only one...?}

Oh, hey, did you know you can freeze pesto?  Yep, you can easily save all that summer goodness for later.

I scoop about 1/4-cup measures into the center of a piece of plastic wrap, then pull up the edges of the plastic wrap and give them a little twist, creating a little pesto ball.  Then I pop the wrapped balls into a gallon zip-top bag and freeze.

If you'd like to make your own pesto, check out Martha at A Family Feast's Pesto recipe.  She graciously let me share her recipe with you, since I've never actually measured when I've made mine and written the measurements down.

Whip up a big bowl of this salad to enjoy summer's basil goodness ... or, pop some pesto away in the freezer to enjoy this salad later.  Either way, I think your tummy will thank you!

Check out these other super tasty pasta salad recipes:

• Amish Macaroni Salad
• Ham & Cheese Macaroni Salad
• Loaded Baked Potato Macaroni Salad
• Antipasto Pasta Salad
• Ma's Picnic Pasta Salad
• Summer Vegetable Tortellini Salad
• Pineapple Shrimp Macaroni Salad
• Broccoli Pasta Salad with Grapes
• Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad
• More salad recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Salads

Italian-American

Yield: about 8-10 servings

Author: Tracey | The Kitchen is My Playground

Pesto Tortellini Salad with Asparagus

Got an abundance of fresh basil? Make a batch of basil pesto and enjoy it in this flavor-packed Pesto Tortellini Salad with Asparagus. It's a perfectly delicious spring & summer pasta salad.

prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

• 1 (19 oz.) package fresh or frozen cheese tortellini
• 1 lb. fresh asparagus
• 1/2 c. prepared pesto (jarred pesto or make your own)
• 2 T. extra-virgin olive oil
• 1/3 c. shredded Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

instructions:

How to cook Pesto Tortellini Salad with Asparagus

1. Remove tough ends of the asparagus spears by snapping them off; discard. Cut asparagus into 2-inch pieces.
2. Blanche the asparagus: Bring a large pot of water to a boil. Add asparagus and cook for 3 minutes (even if the water doesn't return to a boil, that's okay ... cook the asparagus for only the 3 minutes). Drain asparagus in a large colander and immediately dunk the drained asparagus in ice water to stop the cooking process.* Set aside.
3. Cook the tortellini in boiling water, according to package directions; drain. 
4. Place tortellini in a large bowl. Add the pesto and toss to coat while the tortellini is still warm.
5. Add the olive oil, Parmesan, salt, and pepper; gently mix to combine. Add the asparagus and toss. 
6. Chill for a few hours before serving. Drizzle with a touch of additional olive oil at serving time if desired.

TRACEY'S NOTES:

1. * I fill one side of my double kitchen sink with cold water and place some ice cubes in it while the water is coming to a boil. Once the asparagus is cooked, I drain it in a large colander in the empty side of the sink. Then, I dunk the asparagus ... colander and all ... into the ice water on the other side. 
2. If you don't have a double-sided sink, rinse the drained asparagus with cold water, tossing it around with your fingers in the colander as you do, until you no longer feel any warmth coming from the asparagus.

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Please enjoy these other tasty salads from The Kitchen is My Playground ...

Amish Macaroni Salad

Antipasto Pasta Salad

Make-Ahead Layered Salad

Fresh Green Bean, Walnut & Feta Salad

Marinated Summer Vegetable Salad

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