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
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.
- 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.
