For the last week or so, I have been existing on leftovers and freezer/pantry finds. Luckily, I have been still able to eat pretty well, but my body has been begging me for some freshness. I was so excited to find this salad which is just full of vegetables and bright flavors. It's quick and simple to make and I made the full recipe which meant I had this for dinner and lunch over the last couple of days. It was so good, I didn't mind eating the same thing over and over again. This is not your typical pasta salad and that is a very good thing. Obviously the written recipe calls for these pesto tortelloni which are found at TJs, but any stuffed pasta will do. This is a great recipe to have on hand for lunches and if you are going to a picnic it is perfect since it travels well. It is really worth it to make the full batch and again since it travels well, it can be used for a picnic, a beach trip, or whatever fabulosity you have planned for the weekend.
Tortelloni and Spring Vegetable Salad
(Adapted from The Kitchn who adapted from 101 Cookbooks)
Makes 4 main dish servings
1 package Trader Joe's fresh pesto tortelloni (8 ounces) (or any fresh stuffed pasta)
1 pound asparagus, trimmed and cut into 2-inch spears
1 cup shelled peas (fresh or frozen)
3 cups fresh spinach
1 scallion, chopped
1/4 cup pine nuts
5 ounces feta, crumbled
1 tablespoon red wine vinegar (or a squeeze of lemon juice)
3 tablespoons extra-virgin olive oil
Salt and pepper
Bring a pot of water to a boil, salt. Meanwhile, prepare and ice bath and prep vegetables.
When the water is boiling, add the tortellini. It will cook in about 5 minutes (or follow package directions). After 3 minutes, add the asparagus. Add the peas for the last 30 seconds.
Strain the pasta and vegetables and place immediately into the ice bath. Once they've cooled, strain again and pour into a mixing bowl. Add the spinach, green onions, pine nuts and feta. Toss with vinegar and oil. Add salt and pepper to taste.