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Quick and Easy: Pasta Salad

Here’s a pasta salad so easy to make it might be ready before you are. You may want to set the table and prepare the sides before you start the salad. Delicious with your favorite dry wine.

Tortellini Salad with Fresh Asparagus

and Dijon Dressing

  • 2 cups asparagus pieces, about 1½ inches long
  • 14 ounce bag frozen tri-color cheese tortellini
  • Juice of ½ a large lemon, freshly squeezed
  • 4 ounces extra virgin olive oil
  • 4 ounces red wine vinegar
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, crushed or minced
  • ¼ cup freshly grated Parmesan cheese
Tortellini salad so easy to make it might be ready before you are.

Tortellini salad so easy to make it might be ready before you are.

Assemble all ingredients.

Start water for tortellini.

Cook asparagus until crisp tender, about 2 minutes.

Cook tortellini according to package ingredients.

Take care not to overcook either ingredient. Mushy tortellini salad is no fun.

Wisk together oil, vinegar, lemon juice, garlic and mustard.

Toss tortellini, asparagus and cheese.

Add other ingredients.

Serve immediately.

Variation: To serve the next day, increase oil to 6 ounces. Bring to room temperature before serving. Add extra oil, if needed.

2 Responses to “Quick and Easy: Pasta Salad”

  1. Kathy says:

    Hi, everyone. I thought you may like to know that you can substitute a box of frozen peas that have been rinsed, defrosted and drained well for the asparagus. I’m posting this because Chris said he prefers that version. They are both good. I like them both, but my vote is for the asparagus because they are not sweet.

  2. Emily says:

    One of my favorites.

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