Tortellini Salad

It's a really beautiful day today. The sky is blue, the sun is shining, and I'm back at work. And that feels fine! I'm off to the gym in a short while, and I'm looking forward to the week. Not usually this perky - but today really feels like a good day.

I watched the latest episode of Top Chef last night. Frozen pasta meals, like the chefs had to prepare, are usually not very exciting, but they come in handy sometimes. I'm more interested in microwavable food, since that's all I can eat at work, but I might feel inclined to experiment a bit more with the methods for freezing and packing.

But of course, food is always best eaten fresh. And this fresh tortellini salad is wonderful. Perfect summer food, and make sure to try it while you can still get good asparagus.

Tortellini Salad
Serves 2

250 g fresh tortellini with your favorite filling - we bought a mushroom variety
1 handful cherry tomatoes, halved
1/2 small red onion, thinly sliced
100 g smoked ham, sliced into strips
1 bunch (about 250 g) fresh asparagus
1/2 tbsp olive oil
1/2 tbsp white wine vinegar
salt
pepper
parmesan

Trim the asparagus by breaking off the woody part of the stalk. (Just flex it gently - it breaks at the right point as if by magic!) Boil in salted water for 4-5 minutes, then immediately remove to a bowl of icy cold water.

Boil the tortellini - you can use the asparagus cooking water to save wated and energy.

Cut the cooked asparagus into smaller pieces, halve the tomatoes, slice the onion and the ham. Drain the apsta and toss with all the other ingredients. Drizzle with oil and vinegar, and season with salt and pepper.

Top with some shaved parmesan cheese.

Recipe in Swedish:
Tortellinisallad