Tuesday, November 29, 2011

Tortellini Veggie Salad

I pulled this recipe from Heidi Swanson's (of 101 Cookbooks blog fame) book, Super Natural Every Day. It is a kind of a weedsy seedsy, but really delicious recipe collection and every dish turns out well and pretty gorgeous to boot. It has definitely inspired me to get more vegetables into my diet, even if it has no such effect on any other human being living in my household.


1 16 oz package cheese tortellini  (or any fresh stuffed pasta)

1 pound asparagus, trimmed and cut into 2-inch spears

1/2 head of broccoli or broccolini, cut into small trees

1 small clove garlic, smashed with salt with a butter knife (in the parlour with Colonel Mustard) or you can try just mincing it really really well

2 T lemon juice

1/4 cup olive oil

small handful mint or cilantro

1/4 cup pine nuts or almonds, toasted (please, please, please toast them...really enhances the dish.)
1 medium avocado, cut into small pieces

salt and pepper

Other options can include radishes, freshly shelled peas, fresh spinach and whatever crunchy happiness you can come up with (no, not gingersnap cookies.)


Bring a pot of salted water to a boil.  Meanwhile, prepare an ice bath and prep vegetables.  Combine garlic, lemon juice, olive oil and salt in a small jar and shake, shake, shake to combine.

When the water is boiling, add the tortellini. It will cook in about 5 minutes (or follow package directions). After the first 3 minutes, add the asparagus and broccoli.  Strain the pasta and vegetables and place immediately into the ice bath. Once they've cooled, strain again and pour into a mixing bowl. Toss the pasta and cooked veggies with half the dressing.  If it needs more, add more.  Add the avocado and nuts and gently toss.

Serves 4.