Tortellini Salad

This is a great “clean out your vegetable bin” recipe, requiring barely more than the basics.

Salad
16-18 oz cheese tortellini
10-12 asparagus stalks
1-2 bunches broccoli
1/2 cup toasted pine nuts
1-2 small bunches of sprouts

Dressing:
1/4 c olive oil
juice and zest of one lemon
2 cloves roasted garlic
salt/pepper to taste

Cook tortellini according to package directions. When there are 60 seconds left to cook the tortellini, add the broccoli and asparagus.

Prepare the dressing. Mix the roasted garlic and a large pinch of salt into a paste. Add the paste to the olive oil and lemon juice/zest.

Drain the tortellini mixture. Pour into a large mixing bowl. Toss with the dressing. Add the sprouts and pine nuts.

Adapted from Heidi Swanson’s “Super Natural Everyday”.  Her recipe calls for the addition of an avocado which I completely forgot to add the first time around.