An Easy (And Delicious) Chilled Summer Tortellini Salad

For the dressing:
Mix shallot, garlic, mustard and red wine vinegar in a small bowl with a whisk. Slowly stream in the olive oil and continue to whisk. Do it slowly so it will emulsify. Add salt and pepper to taste. You can add more or less vinegar depending on how tangy you like it.

Cook asparagus for 3 minutes in a pot of boiling water until crisp/tender. Remove it from the water and immediately dip in a bowl of ice water so it retains its color. Pat asparagus dry with a tea towel and set aside.

Cook pasta according to directions on the package, then drain and put in a large bowl. While it’s still hot pour 1/4 of the dressing on the pasta and stir.

Gently mix in the remaining salad ingredients (except feta cheese). Add the rest of the dressing and toss. Crumble feta cheese on top and season with salt, pepper and red pepper flakes.

At this point you could spoon it into a bowl and serve, but it’s really better if you wait until the next day. You might need to add a little more vinaigrette in the morning.

I usually add blanched broccoli, but didn’t have any so I substituted the asparagus. You can use just about any veggie you like. Don’t like feta? No problem … add blue cheese or Parmesan.

Be creative and enjoy!