Summer…nothing better than the lazy days of summer on an educator’s schedule. We have had a great summer of just relaxing and enjoying each other. It has been a few years since we have been able to do that with the house on the market back in 2013 and then our move last summer from PA to TX. Add to that a full year of working crazy long hours as teachers with our schedules being set by others and you can imagine how we have taken great pleasure in having a very loose schedule and hardly any “hours” to keep during the summer of 2015.
Summer has also allowed me to be in the kitchen again and try some new recipes. Those that know us, know that the girls and I make frequent trips to the library in the summer. Recently I picked up some cook books. This recipe is from The Make-Ahead Cook. One could prep it in advance and then store it up to 2 days…but I made it for my family to each for lunch today!
Tortellini Salad with Asparagus and Lemony Dressing
Bring a large pot of water to boil.
- Add 1 pound of thin asparagus, trimmed and cut into about 1-inch pieces
- 1 Tablespoon salt
Cook until the asparagus is crisp-tender, about 2 minutes or so. While the asparagus boils, prepare a large bowl halfway with ice and water.
Once the asparagus is crisp-tender, remove it with a slotted spoon- transferring it to the ice water and let it cool for about 2 minutes.
Remove the asparagus from the ice water and then pat it dry with paper towels. (If making this ahead now you would put the asparagus in a storage container and cover it…but if making to eat immediately just leave it out on the counter like I did!)
Return the pot of water to boil and cook according to directions on package:
- 12-16 ounces of dried cheese tortellini
Reserve 1/4 cup cooking water- in case you need it later.
Drain tortellini and rinse it with cold water and drain it again. You want to leave the tortellini slightly wet.
While the tortellini cooks…
Whisk together in a large bowl
- 1/4 cup lemon juice (I used lemon juice out of a bottle but you can use fresh—you will need about 2 lemons for the entire recipe)
- 2 garlic cloves, crushed through a garlic press
- 1/4 cup of yellow onion minced
While whisking the above mixture together constantly, drizzle in:
- 1/2 cup extra-virgin olive oil
Remove 1/4 cup of the dressing to a small bowl and stir in:
- 1 Tablespoon of lemon juice
Cover the extra dressing if you are saving it for later.
Now add the tortellini to the large bowl with the dressing
Toss the dressing and tortellini to combine. Add reserved pasta cooking water as needed to adjust consistency (I didn’t use any when I made it but I’m leaving the step in just in case!)
Cover the tortellini if you are saving it for later.
To store the salad:
Refrigerate the asparagus, tortellini mixture and dressing separately for up to 2 days.
When ready to serve it get the items out and let them sit at room temperature for 15 minutes. You can stir in some boiling water to the tortellini to loosen it up and whisk the dressing to recombine it.
Drizzle the dressing over the tortellini
Stir in the asparagus.
- 12 ounces of cherry tomatoes, halved
- 1/2 -1 cup of Parmesan cheese, grated or shaved
- 3/4 cup of fresh basil (you can try mint or parsley too if you don’t have basil)
- 1/4 cup pine nuts toasted (I threw mine in the oven on a cookie sheet at 350° for about 10 minutes)
Season with salt and pepper to taste and serve. I sliced and apple and made some iced tea (sweet of course, is there any other way!)