Tortellini Salad with Asparagus and Sun-Dried Tomatoes
Green, how I want you green.
Green wind. Green branches.
– Federico García Lorca
Spring jolts us with awakenings, fresh flavors, and everything green arriving at the market. For that reason, I choose spinach-filled tortellini and spears of asparagus when making this dish, which can be served room temperature or cold. With both green ingredients in season, consider this the ideal way to start cooking with a fresh crop of vegetables. Set this on the table for dinner or as a side dish and be reminded of the stirrings in the ground and in ourselves.
Ingredients
⅓ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons red wine vinegar
¾ teaspoon honey
¼ teaspoon kosher salt
Additional kosher salt and freshly cracked black pepper to taste
1 pound tortellini (preferably with a spinach filling)
1 pound asparagus
½ cup chopped, rehydrated sun-dried tomatoes (about 10 to 12 sun-dried tomatoes covered with boiling water for 30 minutes)
⅓ cup fresh basil chiffonade
How to Make the Vinaigrette
A tangy vinaigrette brings the elements of this dish together and lends brightness. Make the dressing first, so it has time to meld while everything else is prepared.
Whisk the balsamic and red wine vinegars, honey, and salt until combined. Slowly drizzle in the extra-virgin olive oil, whisking to combine. Season with additional kosher salt and freshly cracked black pepper to taste. For a creamier emulsion, I often use a blender or immersion blender to bring the dressing together.
How to Rehydrate the Sun-Dried Tomatoes
Sun-dried tomatoes lend intensely concentrated tomato flavor to this dish, and if you prefer more of that flavor, the amount can be increased. Since the jarred kind are packed in oil, they pick up less of the salad dressing, which is why I prefer to rehydrate them at home then drizzle them with vinaigrette.
Put the whole sun-dried tomatoes in a small bowl and add enough boiling water to cover. Let sit for about 30 minutes or until softened. Chop into ½-inch pieces. Toss with a drizzle of dressing.
How to Cook the Tortellini
Since this recipe celebrates spring ingredients, I prefer to use tortellini with a spinach and ricotta filling. Opt for a refrigerated variety with cheeses that appeal to you, as the quality of the tortellini is key to a delicious result. Selecting your favorite is the hardest part of this step. The rest simply is a matter of following the package directions, which generally will indicate a quick cook of about 4 to 5 minutes in boiling water. Drain then set aside to cool. Toss with a drizzle of dressing while still warm to prevent the tortellini from sticking together.
How to Pan-Sear the Asparagus
A quick dip in a hot skillet turns asparagus crisp-tender with a bit of nuttiness. Snap or trim the ends of the asparagus spears. Season with salt and pepper. Heat a large skillet lightly coated with olive oil over medium-high heat. Cook the asparagus in 2 batches, for about 3 to 5 minutes or until the spears are crisp-tender and lightly charred in spots. Set aside to cool then cut each spear into 3 pieces.
How to Assemble the Tortellini Salad
Chiffonade the basil leaves by stacking them, rolling them tightly, and cutting crosswise into thin strips.
Add the tortellini, asparagus pieces, and chopped sun-dried tomatoes to a serving bowl. Drizzle with a generous amount of dressing and toss to combine. Gently fold in the basil.
Serve room temperature or cold.
