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
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
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).
