Description
This vibrant Spring Tortellini Salad combines tender cheese tortellini with fresh asparagus, green peas, artichoke hearts, and peppery arugula, all tossed in a bright and tangy lemon-Parmesan dressing. Blanched vegetables retain their crispness and vivid color, making this salad a perfect refreshing dish for springtime gatherings or a light meal.
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 fully combined. Set aside to meld the flavors.
- Prepare an Ice Bath: Fill a large bowl with ice water to cool the vegetables rapidly after blanching, preserving their bright color and crisp texture.
- Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2 minutes until just tender. Then add the frozen green peas and cook for an additional few seconds until bright green. Using a slotted spoon, promptly transfer the asparagus and peas to the ice water bath to stop cooking. Set aside.
- Cook the Tortellini: Return the water in the pot to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually around 3-5 minutes. Drain thoroughly in a colander.
- Dress the Tortellini: Place the drained tortellini in 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 bowl with the tortellini. Add the arugula, jarred artichoke hearts (drained), sliced green onions, and chopped basil leaves. Pour the remaining dressing over the salad and toss everything until well combined and coated evenly.
- Finish and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Garnish generously with extra freshly grated Parmesan cheese. Serve immediately or refrigerate until ready to serve.
Notes
- Blanching the vegetables and shocking them in ice water keeps them crisp and vibrant.
- Using fresh or frozen tortellini works well; just adjust cooking time accordingly.
- This salad can be served chilled or at room temperature.
- To make it vegetarian, ensure the Parmesan cheese is suitable or substitute with a vegetarian alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
