Asparagus Tortellini Pasta Salad
A vibrant salad featuring cheese tortellini, fresh asparagus, and juicy tomatoes, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 1 pound refrigerated cheese tortellini
- 1 cup asparagus, trimmed and cut into bite-sized pieces
- 1 pint grape or cherry tomatoes, halved
Dressing and Seasoning
- 8 ounces feta cheese, crumbled
- 12 to 16 ounces balsamic vinaigrette dressing
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- Cook the tortellini according to package directions. Drain and rinse with cool water.
- Bring a pot of water to a boil. Add the asparagus and cook for 2 to 3 minutes.
- Transfer the asparagus to an ice bath and drain well.
- In a large bowl, combine the tortellini, asparagus, and tomatoes.
- Add the feta cheese and dressing, then toss gently.
- Season with salt and pepper.
- Refrigerate for at least 30 minutes before serving.
- Stir and add extra dressing if needed before serving.
Notes
This salad is best served chilled. Store leftovers in an airtight container in the refrigerator for 2-3 days. Consider keeping the dressing separate until serving to maintain the salad’s crunch.