Go Back
–+ servings

Tortellini Salad for Two with Asparagus & Fresh Basil Vinaigrette

This light and refreshing tortellini salad is a perfect dish for a picnic or easy weeknight dinner. With vibrant asparagus, juicy cherry tomatoes, and a zesty basil vinaigrette, it’s a great option when you're looking for flavorful recipes for two.
Print Recipe Pin Recipe
Total Time 55 minutes
Course Salad
Cuisine Italian-American
Servings 2

Equipment

  • Large pot
  • Mixing bowl
  • Slotted spoon
  • Skillet (for toasting nuts)

Ingredients
  

  • ½ pound thin asparagus trimmed and cut into 1-inch lengths
  • ½ teaspoon table salt plus extra for cooking asparagus and pasta
  • ½ pound dried cheese tortellini
  • ¼ cup extra-virgin olive oil
  • 1½ tablespoons lemon juice plus more for finishing
  • 1½ tablespoons minced shallot
  • 1 garlic clove minced
  • ¼ teaspoon pepper
  • 6 ounces cherry or grape tomatoes halved
  • ½ ounce Parmesan or Pecorino Romano cheese grated (¼ cup)
  • ⅓ cup chopped fresh basil, mint, or parsley
  • 2 tablespoons pine nuts or walnuts toasted

Instructions
 

  • Blanch Asparagus: Fill a large pot with 4 quarts of water and bring it to a boil. Meanwhile, prepare an ice water bath in a large bowl. Add asparagus and 1 tablespoon of salt to the boiling water. Cook for about 2 minutes until tender but crisp. Transfer asparagus to the ice bath, let it cool for 2 minutes, then drain and pat dry. Do not discard the cooking water.
  • Cook Tortellini: Return the same pot of water to a boil. Add tortellini and stir frequently while cooking until just tender. Drain and rinse with cold water, then drain again, keeping tortellini slightly moist.
  • Prepare Dressing: In a large mixing bowl, combine olive oil, lemon juice, shallot, garlic, pepper, and ½ teaspoon salt. Whisk well to emulsify.
  • Combine Salad: Add tortellini to the bowl with dressing and stir to coat. Add tomatoes, Parmesan, fresh herbs, pine nuts, and asparagus. Gently mix everything together. Taste and adjust seasoning with extra salt, pepper, and lemon juice as needed. Serve chilled or at room temperature.

Notes

Make Ahead: The dressing, asparagus, and tortellini can be prepped up to 2 days in advance and stored separately. Mix before serving.
Toasting Pine Nuts: Toast in a dry skillet over medium heat for 3 to 5 minutes, shaking occasionally, until lightly golden.
Keyword asparagus pasta for two, basil vinaigrette salad, easy pasta salad for two, picnic pasta ideas, recipes for two, vegetarian tortellini recipe
Tried this recipe?Let us know how it was!