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

Description

This Spring Tortellini Salad is a vibrant, refreshing main-course salad featuring cheese tortellini, crisp asparagus, green peas, peppery arugula, artichoke hearts, and basil, all tossed in a zesty lemon-Parmesan dressing. Perfect for a light lunch, potluck, or as a fresh side, it comes together quickly and delivers bold, seasonal flavors in every bite.

Ingredients

Units Scale

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

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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

For a gluten-free version, use gluten-free tortellini.
This salad can be made ahead and refrigerated; add arugula and basil just before serving for optimal freshness.
Try adding roasted cherry tomatoes or grilled chicken for extra flavor or protein.
Leftovers store well in an airtight container for up to 2 days.

Nutrition

Serving Size: about 1 cup
Calories: 370
Sugar: 4g
Sodium: 540mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 13g
Cholesterol: 30mg