If you’re searching for a vibrant, fresh, and utterly satisfying salad to celebrate the lightness of the season, this Spring Tortellini Salad Recipe has everything you need. It perfectly combines tender cheese tortellini with crisp asparagus, sweet peas, peppery arugula, and tangy artichoke hearts, all tossed in a zesty lemon-Parmesan dressing that’s bursting with brightness. Every bite is a delightful harmony of textures and flavors, making it ideal for a quick lunch, a picnic, or a stunning side at your next gathering.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to pulling off this Spring Tortellini Salad Recipe. Each component adds a unique touch—whether it’s the fresh snap of asparagus, the creamy richness of cheese tortellini, or the herbaceous pop from the basil, they all come together beautifully to create a dish full of life.
- Extra-virgin olive oil: The base of the dressing, bringing silkiness and a fruity depth.
- Freshly grated Parmesan cheese: Adds a salty, nutty complexity to the dressing and salad.
- Lemon zest and juice: Injects a lively citrus punch to brighten every bite.
- Garlic (minced): Provides a subtle pungency that balances the fresh flavors.
- Honey: A touch of sweetness that rounds out the dressing beautifully.
- Dijon mustard: Gives a gentle tang and helps emulsify the dressing.
- Kosher salt and freshly ground black pepper: Season to taste, enhancing all the ingredients.
- Asparagus: Trimmed and cut into pieces, delivering crunch and earthly freshness.
- Frozen green peas: Sweet and vibrant, they bring bright pops of color.
- Cheese tortellini: The star pasta, tender and stuffed to add indulgence.
- Arugula: Its peppery bite adds a lovely contrasting note.
- Jarred artichoke hearts: Tender and tangy, bringing an extra layer of texture.
- Green onions: Finely sliced for a crisp, mild onion flavor.
- Basil leaves: Fresh and chopped, they add an aromatic, herbal lift.
- Freshly grated Parmesan: For garnish, providing that final savory kiss.
How to Make Spring Tortellini Salad Recipe
Step 1: Make the Dressing
Start by whisking together the olive oil, grated Parmesan, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper in a small bowl. This flavorful dressing is not only easy to prepare but is the magic thread tying all the ingredients together with its creamy tang and subtle sweetness.
Step 2: Prepare Ice Water Bath
Fill a large bowl with ice water. This will be used to shock the cooked vegetables, preserving their crisp texture and vibrant color which is key in making the salad visually appealing and texturally perfect.
Step 3: Blanch the Vegetables
Bring a large pot of salted water to a boil. Add the asparagus first and cook for just 2 minutes to retain its bite. Then toss in the frozen peas for a few seconds until they turn bright green. Quickly transfer both to the ice water bath to stop the cooking process, keeping the veggies fresh and crisp.
Step 4: Cook the Tortellini
Return the boiling water to the pot and cook the cheese tortellini according to package instructions until al dente. Drain them thoroughly in a colander to avoid any sogginess, ensuring the pasta stays perfectly tender for the salad.
Step 5: Dress the Tortellini
Place the drained tortellini into a large mixing bowl. Pour half of the prepared dressing over them and gently toss to coat each piece evenly. This initial dressing soak infuses the tortellini with bright flavor, making every bite deliciously creamy.
Step 6: Combine All Ingredients
Add the drained asparagus and peas to the bowl along with arugula, artichoke hearts, sliced green onions, and chopped basil. Pour over the remaining dressing and toss everything together carefully until well coated, creating a harmonious mix of flavors and textures.
Step 7: Adjust and Garnish
Taste your Spring Tortellini Salad Recipe and adjust the seasoning with salt and pepper as needed. Finish by sprinkling extra freshly grated Parmesan on top for that irresistible savory touch. You can serve it right away or chill it for later, as the flavors only deepen with time.
How to Serve Spring Tortellini Salad Recipe
Garnishes
Freshly grated Parmesan is the classic garnish, adding a salty, nutty finish. If you want a little crunch, toasted pine nuts would be a lovely addition. A few whole basil leaves scattered on top also make this dish look as stunning as it tastes.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a complete meal. Alternatively, serve it alongside a crusty bread or garlic bread to soak up every bit of the zesty dressing. A light soup could also complement it well on a cooler day.
Creative Ways to Present
For a crowd, serve this Spring Tortellini Salad Recipe in individual mason jars or pretty glass bowls to show off the vivid colors. If you’re aiming for a picnic vibe, pack it in a large, wide container to toss easily on site. Adding edible flowers as a garnish could elevate the presentation even more, making it a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This salad keeps well for up to 2 days, but it’s best enjoyed fresh to retain the crispness of the veggies. Give it a gentle toss before serving again.
Freezing
Freezing this Spring Tortellini Salad Recipe isn’t recommended since the fresh vegetables and dressing can become watery and lose their texture upon thawing. It’s best to prepare it fresh or enjoy leftovers cold.
Reheating
If you prefer a warm version, gently reheat the salad in a pan over low heat, but omit the arugula and fresh herbs, adding them freshly after warming. Otherwise, this salad shines bright when served chilled or at room temperature.
FAQs
Can I use other types of pasta instead of tortellini?
Absolutely! While cheese tortellini brings a nice richness, feel free to swap in tortellini with different fillings or even small pasta shapes like farfalle or penne. Just make sure to cook them al dente.
Is this salad suitable for vegans?
You’d need to adjust the recipe by using vegan tortellini and replacing Parmesan with a plant-based alternative or nutritional yeast. The dressing can also be made vegan-friendly by omitting the cheese or substituting accordingly.
How do I keep the asparagus and peas from becoming mushy?
Blanching briefly then immediately transferring the vegetables to an ice water bath is key to keeping them crisp and vibrantly colored. Don’t skip the ice bath—it makes all the difference!
Can I make the dressing ahead of time?
Yes, the dressing can be prepared a day in advance and stored in the fridge. Just give it a good whisk before using to bring everything back together nicely.
What’s the best way to serve this salad at a party?
Serve it chilled in a large bowl with extra dressing on the side, so guests can add more if they like. Garnish with fresh herbs and Parmesan to keep it looking fresh and inviting throughout your event.
Final Thoughts
This Spring Tortellini Salad Recipe is a wonderful way to celebrate the season’s fresh flavors with minimal fuss and maximum joy. It’s colorful, flavorful, and flexible, making it a reliable go-to for spring and summer meals. Give it a try—you just might find your new favorite crowd-pleaser!
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Spring Tortellini Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant and fresh Spring Tortellini Salad combines tender cheese tortellini with crisp asparagus, sweet peas, peppery arugula, and tangy artichoke hearts, all tossed in a zesty lemon-Parmesan dressing. Perfect as a light lunch or a colorful side dish, this salad bursts with spring flavors and is quick to prepare.
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
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
- 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, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, kosher salt, and pepper until well combined. Set aside.
- Prepare ice bath: Fill a large bowl with ice water to shock-cool the vegetables after blanching to keep them crisp and retain vivid color.
- Blanch 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 a few seconds until bright green. Immediately transfer asparagus and peas to the ice water bath using a slotted spoon to halt cooking. Set aside.
- Cook tortellini: Bring the water back to a boil and add the cheese tortellini. Cook according to 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 the cooled asparagus and peas and add them to the tortellini. Add arugula, artichoke hearts, sliced green onions, and chopped basil. Pour over the remaining dressing and toss everything together until well combined and coated.
- Season 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
- Shock-cooling vegetables in ice water after blanching preserves their crisp texture and bright color.
- Use fresh or frozen tortellini based on availability; adjust cooking time if necessary.
- If artichoke hearts are packed in oil, drain well before adding to avoid excess moisture.
- This salad can be served chilled or at room temperature, making it flexible for gatherings and meal prep.
- For a vegetarian option, ensure tortellini contains no meat and Parmesan cheese is vegetarian-friendly (made without animal rennet).
