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Tortellini Pasta Salad recipe (Pasta)

Yield: 6 servings

15 oz artichoke hearts
cups grape tomatoes
1 cup baby spinach leaves
20 oz cheese Tortellini
15 oz black olives
1   sliced onion
15   basil leaves
½ lb asparagus
some   zest from 1 lemon
some   juice from 1 lemon
½ lb brown Italian mushrooms
½ cups olive oil
some   salt and pepper

Posted by Art99 on Mar 27, 2011


Bring the pasta water to a boil and salt it generously. Add the tortellini and cook according to the instructions. Add the tomatoes, olives and spinach leaves on top and the heat from the pasta will help the leaves wilt perfectly. Drain the artichoke hearts and pat them dry with paper towels. Mix them together with the asparagus and toss with 1 tablespoon of the olive oil. Heat up a cast iron skillet and grill them until nice marks appear. Transfer them to the bowl with the tortellini. In a medium skillet heat up 2 tablespoons of the olive oil and saute the onion. Transfer them to the pasta bowl and add one more tablespoon of the olive oil to the skillet. Add the sliced mushrooms with a pinch of salt and saute until softened and all the moisture has evaporated. Work in batches if necessary. Transfer them to the pasta bowl. Whisk the remaining olive oil with the lemon juice and lemon zest, season with the sea salt and black pepper then pour on top of the tortellini, tomatoes, olives, asparagus, artichoke hearts, sauteed onions and mushrooms. Sprinkle with the basil and toss to coat gently.

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