Tortellini Salad Primavera

This pasta is AMAZING. It's so light and refreshing, perfect for this last burst of spring weather here in Texas. And it's yet another great way to use up veggies in your fridge. You can use any type of pasta for this, but if you can find a vegan tortellini (I'm sure Whole Foods will have it), do it! This is also a great meal on its own, with a regular green salad on the side. But this has so many veggies in it already, you may just want a nice crusty slice of garlic bread.

Ingredients
1 16 oz package of tortellini
8-10 asparagus spears, trimmed and cut into 1 inch pieces
half a bunch of broccolini (Or broccoli chopped up in bite size pieces)
10-12 cherry tomatoes
one small handful of cilantro or mint, chopped
one small handful of bean sprouts
1/3 cup toasted pine nuts or almonds
1 ripe avocado, sliced into small pieces
Dressing
1 garlic clove
pinch of salt
2 TBS lemon juice
1/4 cup olive oil

Directions

1. Cook the tortellini according to package instructions.
2. About 30 seconds before the pasta is done, add asparagus and brocollini. Cook for 30 seconds.
3. Drain and run under cold water.
4. For the dressing, use the flat side of a knife to mash the garlic clove and salt into a paste.
5. Whisk together the garlic paste, lemon juice, and olive oil. Add more salt if needed.
6. Toss the pasta, asparagus, broccolini, and cilantro with half the dressing.
7. Add bean sprouts, tomatoes, nuts, and avocado.
8. Add more dressing as needed.
9. Gently toss to distribute ingredients.

So lemony, so refreshing, so yummy! You will love this one!