Tortellini Asparagus Salad

Name: Tortellini Asparagus Salad
Total time: 90 min
Yield: 4
Ingredients: ½ lb Tortellini; 1 Red Bell Pepper; ½ Bunch Asparagus; 8 oz Pancetta Small Diced; 10-12 Basil Leaves Thinly Sliced; 1½ Tbsp Balsamic Vinegar; 1½ Tbsp Dijon Mustard; ½ tsp Garlic Powder; ½ tsp Onion Powder; ¼ cup Extra Virgin Olive Oil; Kosher Salt to Taste; Freshly Cracked Black Pepper to Taste

Tortellini salad with asparagus, roasted pepper and crispy pancetta.

Ingredients

½ lb Tortellini
1 Red Bell Pepper
½ Bunch Asparagus
8 oz Pancetta Small Diced
10-12 Basil Leaves Thinly Sliced
1½ Tbsp Balsamic Vinegar
1½ Tbsp Dijon Mustard
½ tsp Garlic Powder
½ tsp Onion Powder
¼ cup Extra Virgin Olive Oil
Kosher Salt to Taste
Freshly Cracked Black Pepper to Taste

Method

PREHEAT: Preheat the oven to 400 degrees.
ROAST PEPPER: Place the bell pepper in an oven-safe baking pan, and place on the middle rack of the oven for 45 minutes. Remove from the oven and place the roasted pepper in a medium-size mixing bowl. Immediately cover the mixing bowl tightly with plastic wrap to trap the steam. Set aside at room temperature to cool for 15 minutes.
PEEL AND DICE: After cooling, clean the pepper by removing the stem, skin and seeds. Dice the roasted pepper.
COOK PANCETTA: Place a large sauté pan on medium-high heat. Place the diced pancetta in the pan. Cook for approximately 15 minutes, stirring occasionally. You want to render the fat from the pancetta until the edges of the meat are crispy, but meat is not hard.
DRAIN PANCETTA: Using a slotted spoon, remove the pancetta from the pot and set aside on paper towels to drain.
BOIL WATER: Place a pot of generously salted water on high heat.
BLANCH ASPARAGUS: Remove a few inches from the bottom of the asparagus spears. Boil in salted water for 1 minute. Remove and drop in ice water to immediately stop the cooking process. Drain and dry with paper towels. Cut the blanched asparagus on a bias into bite-sized pieces.
REBOIL WATER: Use the asparagus water or replace with fresh water and salt. Bring to a boil.
COOK AND COOL TORTELLINI: Cook the tortellini to al dente. Do not overcook. Remove and drop in ice water to immediately stop the cooking process. Pour into a colander to drain completely.
DRESS AND SERVE: Place the olive oil, balsamic vinegar, Dijon mustard, garlic powder, onion powder and basil in a large mixing bowl and whisk together to emulsify. Add the cooled tortellini, asparagus, roasted peppers and most of the fried pancetta. Season with kosher salt and black pepper. Mix all ingredients together. Top each plate with additional pancetta.