Bright, fresh, and bursting with flavor, this Spring Tortellini Salad Recipe is a celebration of the season’s best ingredients. Combining tender cheese tortellini with crisp asparagus, sweet peas, and fragrant herbs all tossed in a zesty lemon-Parmesan dressing, this dish is perfect for a light lunch, a vibrant side for dinner, or your go-to picnic salad. It’s incredibly easy to make, yet impressive enough to share with friends and family, delivering a rainbow of colors and a delightful mix of textures in every forkful.
Ingredients You’ll Need
Each ingredient in this Spring Tortellini Salad Recipe plays a key role, from the creamy cheese tortellini to the bright citrus notes in the dressing. The fresh vegetables add crunch and color, while the fresh herbs bring aromatic depth to the salad. Let’s break down these simple but essential components that come together beautifully.
- Extra-virgin olive oil: Provides a silky base for the dressing and helps meld all flavors together.
- Freshly grated Parmesan cheese: Adds a savory, nutty richness that complements the lemon perfectly.
- Lemon zest and lemon juice: Bring bright, tangy freshness that lifts the entire salad.
- Garlic, minced: Offers a punch of aromatic depth without overpowering the delicate flavors.
- Honey: Balances acidity with a touch of gentle sweetness.
- Dijon mustard: Emulsifies the dressing and adds subtle complexity.
- Kosher salt and freshly ground black pepper: Season perfectly to taste and enhance the other ingredients.
- Asparagus: Trimmed and cut into bite-size pieces for crisp springtime crunch.
- Frozen green peas: Quickly blanched to maintain sweet vibrancy and color.
- Cheese tortellini: The hearty, tender pasta base that invites every ingredient to shine.
- Arugula: Adds peppery bite and freshness to the mix.
- Jarred artichoke hearts: Bring a tender, tangy texture and subtle earthiness.
- Green onions, finely sliced: Provide a mild onion crunch and vivid green color.
- Basil leaves, chopped: Inject a burst of herbal sweetness and aroma.
- Extra Parmesan cheese for garnish: A final touch to elevate the flavor and appearance.
How to Make Spring Tortellini Salad Recipe
Step 1: Whisk the Dressing
Begin by combining the olive oil, freshly grated Parmesan, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk these ingredients until they form a smooth, emulsified dressing that perfectly balances tang, creaminess, and a hint of sweetness. This dressing is the flavor anchor for the entire salad, so take a moment to make sure everything is well blended.
Step 2: Prepare an Ice Water Bath
Fill a large bowl with ice water. This step is essential for blanching the vegetables; once cooked, plunging the asparagus and peas into cold water locks in their vibrant color and crisp textures, which keeps the salad looking and tasting fresh and lively.
Step 3: Blanch the Asparagus and Peas
Bring a large pot of salted water to a boil. Add the chopped asparagus pieces and cook for about 2 minutes—just enough to soften them slightly while maintaining crunch. Then add the frozen peas for a few seconds until they turn bright green. Quickly transfer both vegetables to the ice water bath with a slotted spoon to halt the cooking process. This technique preserves their texture and bright, fresh flavor.
Step 4: Cook the Tortellini
Return the pot of water to a boil and add the cheese tortellini. Cook according to package directions until al dente, meaning they are tender but still firm to the bite. Once cooked, drain them thoroughly in a colander, making sure to shake off any excess water so the salad doesn’t become soggy.
Step 5: Toss Tortellini with Dressing
Place the drained tortellini into a large mixing bowl. Drizzle half of the prepared dressing over the warm pasta and toss gently. This allows the hot tortellini to absorb the flavors without overwhelming the delicate vegetables that will be added next.
Step 6: Add Vegetables and Herbs
Drain the chilled asparagus and peas, then add them to the tortellini. Toss in the arugula, artichoke hearts, sliced green onions, and chopped basil. Pour the remaining dressing over the entire mixture and toss everything together gently but thoroughly so every ingredient gets coated with that luscious lemony-Parmesan dressing.
Step 7: Season and Garnish
Taste the salad and adjust salt and pepper if needed. Finish with a generous sprinkle of freshly grated Parmesan cheese over the top for extra rich flavor and a lovely presentation. The Spring Tortellini Salad Recipe is now ready to serve or chill until your mealtime.
How to Serve Spring Tortellini Salad Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese enhances the salad’s savory notes and gives it a polished look. You can also add a few whole basil leaves or a light drizzle of olive oil right before serving to intensify the fresh herbal aroma and add a touch of shimmer.
Side Dishes
This salad is versatile enough to stand alone as a main dish for a light meal, but it pairs wonderfully with grilled chicken or fish for something heartier. A crusty baguette or garlic bread on the side also complements the lemony, cheesy flavors and adds a satisfying crunch.
Creative Ways to Present
Consider serving the Spring Tortellini Salad Recipe in colorful individual bowls or mason jars for picnics or casual gatherings. For an elegant touch, plate it on a large white platter with microgreens and edible flowers. The vivid colors of the vegetables and herbs make for a beautiful presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Spring Tortellini Salad Recipe in an airtight container in the refrigerator for up to 3 days. Because the dressing and herbs can cause the salad to soften over time, give it a gentle toss before serving again to refresh the flavors and texture.
Freezing
Freezing is not recommended for this salad since fresh greens, tortellini, and the dressing’s texture can become compromised. Instead, aim to enjoy it fresh within a few days for the best taste and appearance.
Reheating
If you prefer the salad warped warm, remove the arugula and herbs first and set aside. Reheat the tortellini and vegetables gently in the microwave or a skillet, then toss everything back together with the dressing and fresh greens for a warm and comforting variation of this Spring Tortellini Salad Recipe.
FAQs
Can I use a different type of pasta?
Absolutely! While cheese tortellini is the star here, you can experiment with cheese ravioli, cavatappi, or even bow-tie pasta. Just be sure the pasta holds up well in salads and pairs nicely with the fresh vegetables and dressing.
Is it possible to make this salad vegan?
Yes, to make a vegan version, swap out the cheese tortellini for dairy-free or vegetable-filled pasta and replace Parmesan with nutritional yeast or a vegan parmesan alternative. Adjust the dressing accordingly by omitting the cheese and ensuring the honey is replaced with maple syrup or agave for sweetness.
How far in advance can I prepare this salad?
This Spring Tortellini Salad Recipe is best made a few hours before serving or the day of. The fresh greens and dressing combine better when fresh. If prepping earlier, keep the dressing separate and toss everything together just before serving to maintain brightness and crunch.
Can I add other vegetables?
Definitely! This salad adapts well to seasonal veggies like cherry tomatoes, roasted red peppers, or snap peas. Just be mindful of balancing the fresh and cooked elements to keep the delightful springtime contrast.
What kind of artichoke hearts work best?
Jarred or canned artichoke hearts packed in water or brine work wonderfully and save prep time. Just drain well before adding to avoid excess moisture. For a smokier flavor, you might also try marinated artichoke hearts in oil.
Final Thoughts
This Spring Tortellini Salad Recipe is a cheerful, flavorful tribute to all things fresh and vibrant in the warmer months. It’s a crowd-pleaser that’s easy to prepare yet rich in texture and taste, making it a perfect dish to brighten your table and delight your taste buds. I cannot wait for you to try it and savor every delicious bite!
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Spring Tortellini Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Spring Tortellini Salad is a perfect blend of fresh asparagus, peas, and tender cheese tortellini, tossed in a tangy lemon-Parmesan dressing. Enhanced with arugula, artichoke hearts, green onions, and fresh basil, this salad is a light yet satisfying dish ideal for springtime gatherings or a refreshing meal.
Ingredients
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.
- Shock-cool setup: Fill a large bowl with ice water to use for shock-cooling the vegetables after blanching. This will keep them crisp and maintain their bright color.
- Blanch 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 they turn bright green. Immediately transfer the asparagus and peas to the ice water bath using a slotted spoon and set aside.
- Cook tortellini: Return the water in the pot to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain thoroughly using a colander.
- Toss tortellini with dressing: Transfer the drained tortellini to a large mixing bowl. Drizzle with half of the prepared dressing and toss gently to coat all pieces evenly.
- Combine salad ingredients: Drain the cooled asparagus and peas and add them to the tortellini. Add arugula, artichoke hearts, sliced green onions, and chopped basil leaves. Pour the remaining dressing on top and toss everything together until well combined and evenly coated.
- Final seasoning and garnish: Taste and adjust seasoning with additional salt and pepper if desired. Garnish with freshly grated Parmesan cheese. Serve immediately or chill until ready to serve.
Notes
- Shock-cooling vegetables in ice water after blanching preserves their texture and vibrant color.
- Use fresh or frozen tortellini depending on availability; adjust cooking time accordingly.
- Can be served chilled or at room temperature, making it a versatile dish for any season.
- Add a splash of white wine vinegar to the dressing for extra tang if desired.
- This salad holds well for up to 24 hours refrigerated, but best enjoyed fresh for optimal texture.
