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If you are searching for a vibrant, fresh, and utterly delightful pasta salad to brighten your table, this Spring Tortellini Salad Recipe is exactly what you need. It’s packed with tender cheese tortellini, crisp asparagus, sweet peas, and zesty lemon notes that all come together in a luscious Parmesan and olive oil dressing. This salad feels like a celebration of spring’s best flavors in one colorful, satisfying bowl, perfect for sharing with friends or enjoying as a refreshing meal any day.
Ingredients You’ll Need
The beauty of this spring-inspired salad lies in its simple, fresh ingredients, each bringing a pop of color and complementary texture that make this dish a balanced feast. From the peppery arugula to the tender artichoke hearts, every element plays a crucial role in the overall flavor profile.
- Extra-virgin olive oil: This forms the luscious base of the dressing, providing richness and a fruity aroma.
- Freshly grated Parmesan cheese: Adds a savory, nutty depth to the dressing and as a garnish.
- Lemon zest and juice: Deliver bright, refreshing acidity that lifts the entire salad.
- Garlic clove, minced: Infuses subtle pungency and warmth without overpowering.
- Honey: Balances the lemon’s acidity with just a touch of natural sweetness.
- Dijon mustard: Provides a gentle tang and helps emulsify the dressing.
- Kosher salt and black pepper: Essential seasoning to enhance all flavors.
- Asparagus: Adds a crisp, green crunch and fresh earthiness.
- Frozen green peas: Sweet little bursts of color and flavor.
- Cheese tortellini: The hearty, pillowy pasta that makes this salad truly satisfying.
- Arugula: Peppery greens that add bite and freshness.
- Jarred artichoke hearts: Tender, tangy bites that enrich the salad’s texture.
- Green onions: Provide mild onion flavor and a crisp contrast.
- Basil leaves: Fresh herbal notes that brighten every bite.
How to Make Spring Tortellini Salad Recipe
Step 1: Prepare the Dressing
Begin by whisking together the olive oil, Parmesan, lemon zest and juice, minced garlic, honey, Dijon mustard, salt, and pepper in a small bowl. This vibrant, savory dressing will coat the salad perfectly, marrying all the flavors with a delicate balance of tang, sweetness, and richness.
Step 2: Shock Cool the Vegetables
Fill a large bowl with ice water to set aside. Blanch asparagus pieces in boiling salted water for 2 minutes, then add the frozen peas for a few seconds more until they turn a bright green. Immediately transfer both to the ice water bath to lock in their crispness and gorgeous color — a crucial step to maintain freshness in the salad.
Step 3: Cook the Tortellini
Return the boiling water to a boil and add the cheese tortellini. Cook as directed on the package until just al dente, ensuring the pasta remains firm yet tender — this texture is key to making the salad delightful to eat. Drain well and transfer to a large bowl.
Step 4: Toss Tortellini with Dressing
Drizzle half of the dressing over the warm tortellini and toss gently but thoroughly. This lets each tortellini pillow soak up that luscious, flavorful dressing right from the start, creating a base of delicious taste.
Step 5: Combine Salad Ingredients
Drain the cooled asparagus and peas thoroughly before adding them into the bowl with the tortellini. Then add arugula, artichoke hearts, green onions, and chopped basil leaves. Pour over the remaining dressing and toss everything together until each ingredient is beautifully coated and combined.
Step 6: Final Seasoning and Serve
Taste the salad and adjust with extra salt and pepper if needed. A generous sprinkle of freshly grated Parmesan cheese on top adds a final savory touch. Serve this fantastic Spring Tortellini Salad Recipe immediately, or chill it until ready to enjoy.
How to Serve Spring Tortellini Salad Recipe
Garnishes
For an extra special touch, garnish your salad with a few more torn basil leaves and a shaving of Parmesan. A light drizzle of high-quality olive oil just before serving adds a glossy finish and bursts of flavor that will have everyone reaching for seconds.
Side Dishes
This salad stands out beautifully as the star of the meal but pairs wonderfully with grilled chicken, crusty bread, or a light white wine. Try it alongside a fresh tomato bruschetta or lemon-herb roasted chicken for a delightful springtime menu.
Creative Ways to Present
Serve in a large, shallow bowl for a family-style presentation, or plate individual servings in colorful bowls to highlight the vibrant greens and cheeses. For parties, consider layering the salad in clear glass bowls or mason jars so the layers of color and texture shine through — such an inviting sight!
Make Ahead and Storage
Storing Leftovers
This Spring Tortellini Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store it chilled and avoid adding extra dressing beforehand; toss just before serving to refresh flavors and crunch.
Freezing
Because of the fresh greens and dressing, freezing this salad isn’t recommended as the texture of the vegetables and arugula will degrade. It’s best enjoyed fresh to capture that lively springtime character.
Reheating
This salad is typically served cold or at room temperature. If you prefer it slightly warmer, briefly microwave a single portion for 20-30 seconds, but avoid overheating to keep the fresh flavors intact.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will bring a sweet, tender crunch and work beautifully if they are in season. Just blanch them along with the asparagus as instructed.
Is it possible to make this recipe vegan?
Yes! Simply replace the cheese tortellini with a vegan pasta alternative and omit or substitute the Parmesan with a plant-based cheese or nutritional yeast to keep the flavor vibrant.
How long does this Spring Tortellini Salad Recipe stay fresh?
When stored properly in the refrigerator, the salad will stay fresh for about 2 to 3 days. For best taste and texture, consume it within that timeframe.
Can I prepare the dressing in advance?
Definitely! The dressing can be made up to two days ahead and stored in the fridge. Just whisk it again before using to recombine any separated ingredients.
What can I substitute for artichoke hearts?
If jarred artichoke hearts are unavailable, try marinated sun-dried tomatoes or roasted red peppers for a tangy, flavorful alternative that complements the salad well.
Final Thoughts
This Spring Tortellini Salad Recipe is one of those dishes that makes you excited for every bite, bursting with fresh flavors and inviting textures. It’s simple enough for a weeknight and elegant enough to impress guests, a true celebration of spring in a bowl. I encourage you to give it a try — it just might become your go-to pasta salad for the season.
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Spring Tortellini Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Spring Tortellini Salad combines tender cheese tortellini with fresh asparagus, green peas, arugula, and artichoke hearts, all tossed in a zesty lemon-Parmesan dressing. Perfect as a light lunch or a colorful side dish, it balances fresh vegetables and pasta with bright, tangy flavors.
Ingredients
Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
Vegetables & Pasta
- 3/4 lb asparagus, woody ends trimmed and cut into 1-inch pieces
- 1 cup frozen green peas
- 1 lb cheese tortellini, frozen or fresh
- 3 cups arugula
- 12 oz jarred artichoke hearts
- 3 green onions, finely sliced
- 1/2 cup basil leaves, chopped
Garnish
- Freshly grated Parmesan cheese, for garnish
Instructions
- Make the Dressing: In a small bowl, whisk together olive oil, Parmesan, lemon zest, lemon juice, garlic, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
- Prepare Ice Water Bath: Fill a large bowl with ice water to shock-cool vegetables after blanching, preserving their crispness and bright color.
- Blanch Vegetables: Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes. Add frozen peas and cook for just a few seconds until bright green. Immediately transfer asparagus and peas to the ice water using a slotted spoon to halt cooking. Set aside.
- Cook Tortellini: Bring water back to boil in the same pot. Add cheese tortellini and cook per package instructions until al dente. Drain thoroughly using a colander.
- Toss Tortellini with Dressing: Transfer drained tortellini to a large mixing bowl. Drizzle with half of the dressing and toss gently to coat evenly.
- Combine Salad Ingredients: Drain cooled asparagus and peas. Add them to the tortellini along with arugula, artichoke hearts, sliced green onions, and chopped basil. Pour remaining dressing over and toss until well combined and coated.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra freshly grated Parmesan. Serve immediately or chill until ready to serve.
Notes
- Shocking the vegetables in ice water after blanching helps maintain crispness and vibrant color.
- Use fresh or frozen tortellini depending on availability; cooking times may vary slightly.
- The salad can be served immediately or chilled for up to a few hours, making it ideal for make-ahead meals.
- Adjust seasoning to taste, especially the salt and pepper, after tossing all ingredients.
- Add more Parmesan as garnish for an extra burst of cheesy flavor.
