Tortellini Salad - Fayetteville Flyer

Tortellini Salad
By: Laura Hobbs - Flyer Foodie - fayettevilleflyer.com
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
DIRECTIONS:
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.
Recipe first appeared in “Swoon for Salad” by Laura Hobbs - 2/12/12 - Fayetteville Flyer
Full story including more photos: http://www.fayettevilleflyer.com/2012/02/12/swoon-for-salad/
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