Tortellini Salad

Tonight we tried a delicious salad from Super Natural Cooking Everyday. It was the Tortellini Salad with avocado, sprouts, cilantro, and pine nuts. The grocery store I visited was out of pine nuts, so we didn’t have that to put into it. Also, I tried to find whole wheat tortellini but couldn’t. However, after more research I discovered Wegman’s sells it. I should have guessed that.

Honestly, this pasta salad was fabulous! It was full of fresh flavor. Surprisingly so, seeing how very simple the dressing was. Definitely a keeper!

Ingredients:
1 lb. cheese tortellini
8-10 asparagus spears, trimmed and cut into 1-inch pieces
1/2 head broccoli, cut into small trees
1 small clove garlic, minced
2 Tbs. fresh lemon juice
1/4 c. olive oil
Small handful fresh cilantro, chopped
Small handful sprouts
1/3 c. toasted pine nuts
1 avocado, sliced into small pieces
salt and pepper

Bring a large pot of water to a boil and salt liberally. Add the tortellini and cook according to the package instructions. About 1 minute before the pasta is finished cooking, add the asparagus and broccoli to the boiling pot. Cook for the final minute, drain all together, and run under cold water just long enough to stop the cooking.

In the meantime, make the dressing. Combine the minced garlic, lemon juice and olive oil, whisking thoroughly to combine. Add salt and pepper to taste and set aside.

Toss the pasta, asparagus, broccoli and cilantro with about half of the prepared dressing. Add the sprouts, nuts and avocado, and a little more dressing, and toss gently to combine. Keep the extra dressing on hand to refresh any leftovers; the pasta tends to absorb it overnight.