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
Scale
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.
