Tortellini Salad

However it is prepared, pasta has always been one of my favorite foods. So in order not to feel guilty, I add a generous amount of vegetables and other fresh ingredients to the pasta. With its gorgeous contrasting colors of velvety cream and  spring green along with its sublime flavors and textures, Tortellini Salad is a delightful dish to serve for a lunch or dinner.

                                                           Tortellini Salad
                                                              adapted from
                                                     super natural every day
                                                            Heidi Swanson

Ingredients
Fine-grained salt
16 ounces fresh ricotta-stuffed tortellini
8-10 asparagus spears, trimmed and cut
   into 1 inch segments
1/2 head of broccoli, cut into small trees
1 small clove garlic
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Small handful of fresh cilantro or mint,
   chopped
Small handful of sprouts
1/3 cup pine nuts or almonds, toasted
1 medium ripe avocado, sliced into small pieces

Directions

Bring a large pot of water to a boil. Salt generously, add the tortellini, and cook according to the package instructions. About 30 seconds before the pasta is finished cooking, stir the asparagus and broccoli into the pot. Cook for the final 30 seconds, drain, and run under cold water just long enough to stop the cooking.

In the meantime, to make the dressing, use the flat side of your knife to mash the garlic along with a big pinch of salt into a paste. Whisk together the garlic paste, lemon juice, olive oil, and more salt, if needed. Set aside.

When you're ready to serve the salad, toss the pasta, asparagus, broccoli, and cilantro with about half of the dressing. Add more dressing to taste, if needed, and toss well. Add the sprouts, nuts, and avocado. Very gently toss a couple a couple of times to distribute those ingredients throughout the salad and enjoy. Keep the extra dressing on hand to refresh leftovers, the pasta tends to absorb it overnight.

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