White & Green Asparagus Tortelleni Salad

Written by Published on in pasta dishes, pasta salad, recipes, salad

Ingredients:
9 oz fresh (refrigerated) cheese tortellini
3/4 lb white asparagus, cut into bite sized pieces
3/4 lb asparagus, cut into bite sized pieces
1/2 cup fresh or frozen peas
1/2 red onion, thinly sliced

dressing:
2 tablespoons sherry vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 1/2 tablespoons minced parsley
zest of 1 lemon
salt
freshly ground black pepper

Directions:
Bring a large pot of water to boil. Add the tortellini. Towards the last few minutes of the cooking time, add the asparagus and peas and allow them to cook until all is tender. Drain, allow to cool at least slightly. Toss together with the onion. Whisk together the dressing ingredients and drizzle over the vegetables and pasta. Toss again. Serve cold or slightly warm.

My thoughts:

Asparagus continues to be readily available and delicious. This time, Matt came home with some white asparagus, which while more fussy (you have to peel it) is a tasty change of pace. It is sweeter and more tender than the green variety because it is grown without any exposure to light. Anyway! I used them both for this light, tasty and best of all, one pot side, dish. Perfect to accompany all those it is spring but not quite hot meals I’ve been having lately. I haven’t made refrigerated tortellini very often but I really liked it in the salad, it was just as easy as regular pasta but it seemed more special somehow. I look forward to making this again!

5 Comments

  1. Unknown
    May 2, 2011 at 9:35 pm

    looks yummy and full of flavor

  2. Anonymous
    May 3, 2011 at 4:06 pm

    I come from a white asparagus region and I miss it dearly; here in the UK you just get the green one and very rarely do you see white asparagus. I tend to schedule a visit home in May so I can take some white asparagus back with me. I don't throw the skin and ends away, I use it for asparagus soup (for which I also use the liquid I boil my asparagus in). Add some seasoning and cream to thicken it and it's a wonderful soup!

  3. Rachel
    May 3, 2011 at 4:15 pm

    Thanks for the ends and peels tip! I came across a recipe that said to save them "for another use" but I could figure out what that would be!

  4. Www.fortycloves.com
    May 3, 2011 at 5:26 pm

    This sounds like a perfect springtime side or main dish. Being Italian, I'll top mine with a healthy spoonful of grated cheese!

  5. James Brewer
    May 3, 2011 at 5:51 pm

    I have been trying to get my hands on White Asparagus in the UK – but can never find anywhere that sells it 🙁