Description
This vibrant Spring Tortellini Salad combines tender cheese tortellini with crisp asparagus, sweet peas, peppery arugula, and tangy artichoke hearts, all tossed in a bright lemon-Parmesan dressing. The salad is fresh, flavorful, and perfect for a light lunch or a springtime side dish, offering a delightful mix of textures and garden-fresh 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, to taste
- Freshly ground black pepper, to taste
Salad
- 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, drained
- 3 green onions, finely sliced
- 1/2 cup basil leaves, chopped
- Freshly grated Parmesan cheese, for garnish
Instructions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, freshly grated Parmesan cheese, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, kosher salt, and black pepper until well combined. Set aside.
- Prepare an Ice Bath: Fill a large bowl with ice water to shock-cool the vegetables after blanching. This helps maintain their crisp texture and vibrant color.
- Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2 minutes. Then add the frozen green peas and cook for just a few seconds until bright green. Immediately transfer the asparagus and peas to the ice water bath using a slotted spoon to stop the cooking process. Set aside.
- Cook the Tortellini: Bring the water back to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain thoroughly using a colander.
- Dress the Tortellini: Transfer the drained tortellini to a large mixing bowl. Drizzle with half of the prepared dressing and toss gently to coat each piece evenly.
- Assemble the Salad: Drain the cooled asparagus and peas and add them to the tortellini. Add the arugula, artichoke hearts, sliced green onions, and chopped basil leaves. Pour over the remaining dressing and toss everything together until well combined and evenly coated with dressing.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra freshly grated Parmesan cheese. Serve immediately or chill until ready to serve.
Notes
- For best texture, do not overcook the asparagus and peas; blanching time is short.
- Use freshly grated Parmesan for the best flavor and texture in the dressing.
- This salad can be made ahead of time and chilled, but add arugula fresh before serving to keep it from wilting.
- Substitute gluten-free tortellini to make this recipe gluten free.
- Leftovers keep well refrigerated for up to 2 days.
