Can I use different tortellini flavors for this salad?

Absolutely! While cheese tortellini is traditional, spinach, mushroom, or herb varieties work wonderfully too. Just keep in mind that stronger flavored tortellini might slightly alter the overall taste profile of the salad.

How do I prevent my tortellini salad from becoming dry when stored?

Reserve about a quarter of the dressing and store it separately. When ready to serve leftover salad, toss with the reserved dressing to refresh it. The pasta naturally absorbs dressing as it sits, so this extra step ensures your leftovers remain as delicious as when freshly made.

Can I prepare this salad the night before for a potluck or party?

Yes, but with a slight modification. Prepare all components and store them separately. The next day, combine the tortellini with vegetables and dressing about 30 minutes before serving, adding the arugula at the last minute to prevent wilting.

Is there a way to make this salad more substantial for a main course?

Definitely! Add protein like grilled chicken, shrimp, or white beans. You could also increase the cheese component by adding fresh mozzarella pearls or crumbled feta for extra richness and staying power.

Spring Tortellini Salad Recipe

Name: Spring Tortellini Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 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

This Spring Tortellini Salad is a vibrant celebration of fresh seasonal flavors that comes together in just 25 minutes. Cheese-filled tortellini mingles with crisp asparagus, sweet peas, and peppery arugula, all dressed in a bright lemon-Parmesan vinaigrette. It’s the perfect balance of hearty and refreshing—ideal for everything from casual family dinners to elegant spring gatherings.

Why You’ll Love This Recipe

Perfect for Spring: This salad showcases the best spring vegetables like asparagus and peas at their peak freshness.
Make-Ahead Friendly: You can prepare components in advance, making it perfect for busy weeknights or entertaining.
Versatile: Works beautifully as a main course or side dish—add grilled chicken or shrimp to make it even heartier.
Crowd-Pleaser: The combination of cheese tortellini and fresh vegetables appeals to both kids and adults alike.

Ingredients You’ll Need

Tortellini: The star of the show! These little cheese-filled pasta pillows add substance and richness. Fresh or frozen both work perfectly.
Asparagus: Provides that quintessential spring flavor and a satisfying crunch when blanched just right.
Green peas: Sweet little bursts of flavor that complement the other ingredients perfectly. Frozen peas are actually ideal here!
Arugula: Adds a peppery bite that balances the richness of the tortellini and dressing.
Artichoke hearts: Bring a tangy, earthy element that makes the salad more interesting and substantial.
Green onions: Provide a mild, fresh allium flavor without overpowering the other ingredients.
Basil: Fresh basil leaves add that wonderful aromatic quality that just screams spring and summer.
Parmesan cheese: Used both in the dressing and as a garnish, it adds a salty, umami depth.
Olive oil: The foundation of our dressing—use a good quality extra-virgin for best flavor.
Lemon: Both zest and juice brighten everything up and tie all the flavors together.
Garlic: Just one clove adds the perfect amount of punch to the dressing.
Honey: Balances the acidity of the lemon with just a touch of sweetness.
Dijon mustard: Acts as both a flavor enhancer and an emulsifier for the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Pasta Options

Try cheese ravioli or even gnocchi instead of tortellini. For a gluten-free version, use gluten-free pasta or substitute with quinoa for a protein-packed alternative.

Seasonal Adaptations

Summer: Swap asparagus for cherry tomatoes and add fresh corn kernels.
Fall: Include roasted butternut squash cubes and substitute kale for arugula.
Winter: Try roasted brussels sprouts and add pomegranate seeds for color and flavor.

Protein Additions

Add grilled chicken, shrimp, or chickpeas to make this a more substantial main course.

How to Make Spring Tortellini Salad

Step 1: Prepare the Dressing

In a small bowl, whisk together olive oil, Parmesan cheese, lemon zest, lemon juice, minced garlic, honey, and Dijon mustard. Season with salt and pepper to taste, adjusting ingredients until you achieve the perfect balance of tangy and savory flavors.

Step 2: Blanch the Vegetables

Fill a large bowl with ice water to create an ice bath. Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for just 2 minutes until bright green but still crisp. Add the frozen peas for a few seconds until they turn bright green. Quickly transfer both vegetables to the ice bath using a slotted spoon to stop the cooking process.

Step 3: Cook the Tortellini

Bring the water back to a boil and cook the tortellini according to package directions until just tender. Drain thoroughly in a colander, giving it a gentle shake to remove excess water.

Step 4: Assemble the Salad

Transfer the warm tortellini to a large bowl and immediately toss with half the dressing, allowing the pasta to absorb those flavors. Drain the blanched vegetables and add them to the tortellini along with the arugula, artichoke hearts, green onions, and chopped basil.

Step 5: Finish and Serve

Drizzle the remaining dressing over the salad and toss gently to combine all ingredients. Season with additional salt and pepper if needed, and garnish with freshly grated Parmesan cheese before serving.

Pro Tips for Making the Recipe

Don’t Overcook the Vegetables: Blanching is quick! Asparagus and peas should remain bright green and slightly crisp.
Dress the Tortellini While Warm: Adding dressing to warm pasta helps it absorb all those beautiful flavors.
Layer Your Flavors: Season each component properly—salt the pasta water well and adjust seasoning at the end.
Make the Dressing First: This allows the flavors to meld while you prepare the other ingredients.
Gentle Tossing: Use two large spoons to gently toss the salad, preserving the integrity of the tortellini and vegetables.

How to Serve

Perfect Pairings

This versatile salad pairs beautifully with grilled meats like lemon herb chicken or a simple grilled steak. For a lighter meal, serve with crusty bread and a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Presentation Ideas

Serve in a large, shallow bowl to showcase all the beautiful colors. For a more elegant presentation, arrange on a platter and drape additional fresh basil leaves around the edges.

Serving Temperature

This salad is delicious served at room temperature, making it perfect for buffets or picnics. If preparing ahead, take it out of the refrigerator about 30 minutes before serving.

Make Ahead and Storage

Make Ahead Options

Prepare the dressing up to 3 days ahead and store in the refrigerator. Blanch the vegetables a day in advance and store them separately from the other ingredients. Assemble the final salad up to 2 hours before serving.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The arugula may wilt slightly, but the flavors will continue to develop beautifully.

Refreshing Leftovers

Add a splash of fresh lemon juice and a drizzle of olive oil to refresh leftovers. For extra crunch, add a handful of fresh arugula just before serving the leftover salad.

FAQs

Can I use different tortellini flavors for this salad?

Absolutely! While cheese tortellini is traditional, spinach, mushroom, or herb varieties work wonderfully too. Just keep in mind that stronger flavored tortellini might slightly alter the overall taste profile of the salad.
How do I prevent my tortellini salad from becoming dry when stored?

Reserve about a quarter of the dressing and store it separately. When ready to serve leftover salad, toss with the reserved dressing to refresh it. The pasta naturally absorbs dressing as it sits, so this extra step ensures your leftovers remain as delicious as when freshly made.
Can I prepare this salad the night before for a potluck or party?

Yes, but with a slight modification. Prepare all components and store them separately. The next day, combine the tortellini with vegetables and dressing about 30 minutes before serving, adding the arugula at the last minute to prevent wilting.
Is there a way to make this salad more substantial for a main course?

Definitely! Add protein like grilled chicken, shrimp, or white beans. You could also increase the cheese component by adding fresh mozzarella pearls or crumbled feta for extra richness and staying power.

Final Thoughts

This Spring Tortellini Salad represents the perfect balance between convenience and impressive flavor. In less than 30 minutes, you can create a dish that tastes like it came from your favorite restaurant. The combination of tender pasta, crisp vegetables, and bright, lemony dressing makes this a recipe you’ll return to again and again as the weather warms. Whether served as a satisfying lunch, a side at your next barbecue, or the star of a light dinner, this salad proves that simple ingredients handled with care create the most memorable meals.