This is my pot-luck recipe, so one bag of pasta could probably be used if just enjoying at home. Originally, this was a Cooks Illustrated recipe, but I seem to require more pasta, sauce, and cheese! This can be made in advance, just wait to add the extra dressing until ready to serve.
1 ½ 20-oz packages of frozen Louisa Tortellini (I like the tri-color, at least for presentation...)
½ cup fresh basil, chopped
4 Tbsp fresh lemon juice
6 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 lb asparagus, cut off tough ends, and cut on the bias, approx. ½ inch pieces
¼ cup pine nuts
1 pint grape tomatoes, halved
Parmesan cheese (I use a shredded/grated combo) to taste
Salt & Pepper to taste
Briana's Vinaigrette Dressing (The one with the artichoke. It also makes great artichoke dipping sauce or meat marinade)
Bring at least 4 quarts of water to a boil
Combine olive oil, basil, lemon juice, garlic, salt and pepper in bowl large enough for pasta salad
Cook asparagus until tender in boiling water, approx. three minutes. Remove with slotted spoon and transfer to a colander. (Do not discard water!) Run asparagus under cold water until cooled. Drain, then toss with olive oil mixture.
Return water to a boil and add pasta, cooking according to instructions, I like to cook it a little past al-dente, so that it stays tender when cold. Drain, and toss with asparagus mixture. Refrigerate about 30 minutes
Toast pine nuts in skillet about 5 min, or until golden.
When pasta is chilled combine with pine nuts and tomatoes. Add Parmesan, salt, pepper, and dressing to taste.
