Spring Tortellini Salad
from https://www.twopeasandtheirpod.com/
Spring Tortellini Salad - cheese tortellini with asparagus, artichokes, peas, arugula, basil, and a simple lemon parmesan cheese dressing. The perfect pasta salad for springtime! The lemon parmesan dressing adds SO much flavor to this tortellini salad and it’s easy to whisk up. You only need a few ingredients: olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, a touch of honey, Dijon mustard, salt, and pepper.
The salad is best the day is made, but if you have leftovers, you can keep them in an airtight container in the refrigerator for up to two days.
Mix it Up!
This is an easy salad to play around with.
- Feel free to add cooked chicken or chickpeas for a protein boost.
- Stir in fresh tomatoes or sun-dried tomatoes.
- Olives would add a nice salty kick!
- You can use spinach or kale instead of the arugula.
- Add more fresh herbs! Parsley, dill, and mint are good options.
- If you don’t want to use tortellini, you can use regular pasta of any shape!
- I love the lemon parmesan dressing, but Italian Dressing, Balsamic Vinaigrette, or Basil Vinaigrette would be good too!
- I also saw a similar recipe that added feta cheese.
For the 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
For the 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
In a small bowl, combine the olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, honey, mustard, salt and pepper. Whisk until well combined. Set aside.
Fill a large bowl with ice water.
Bring a large pot of salted water to a boil. Add the asparagus to the boiling water and cook for 2 minutes. Add the frozen peas and stir, only cook for a few seconds, until they turn bright green. Use a slotted spoon to transfer the asparagus and peas to the bowl of ice water. [You will reuse the water.]
Bring the water in the pot back up to a boil. Add the tortellini and cook according to package directions. Use a colander to drain the tortellini.
Pour the tortellini in a large bowl. Drizzle with half of the dressing and stir until well coated.
Drain the asparagus and peas and add them to the tortellini. Add the arugula, artichoke hearts, green onions, and basil. Drizzle with the remaining dressing and stir until well coated.
Season with salt and pepper and garnish with Parmesan cheese. Serve.
Servings 8
