Description
This vibrant Spring Tortellini Salad combines tender cheese tortellini with crisp asparagus, sweet green peas, peppery arugula, and tangy artichoke hearts. Tossed in a zesty lemon-Parmesan dressing with fresh herbs, this refreshing and colorful salad is perfect for a light lunch or a delightful side dish in just 25 minutes.
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 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 keeps them crisp and vivid in 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 halt cooking. Set aside.
- Cook the Tortellini: Bring the water in the pot 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 well 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
- Blanching the asparagus and peas quickly and shocking them in ice water helps retain their bright color and crisp texture.
- Use fresh lemon juice and zest for the best flavor in the dressing.
- Feel free to substitute fresh tortellini if preferred, adjusting cooking time accordingly.
- Chill the salad for 30 minutes before serving to meld the flavors, or serve immediately for a fresher taste.
- Additional vegetables like cherry tomatoes or radishes can be added for more color and crunch.
