If you’re craving a vibrant, fresh, and utterly satisfying dish that celebrates the very best of spring’s bounty, then this Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe is exactly what you need on your table. Packed with tender cheese tortellini, crisp asparagus, sweet peas, peppery arugula, and the fragrant brightness of basil, all tossed in a zesty lemon-Parmesan dressing, this salad bursts with color, texture, and irresistible flavor. It’s a delightful way to usher in warmer weather while enjoying a dish that feels both light and indulgent.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with ingredients that you can find at any grocery store, yet each one plays a crucial role in building layers of flavor and texture. Together, they create a perfectly balanced spring celebration in a bowl.
- Extra-virgin olive oil: Provides a rich, fruity base that brings all flavors together smoothly.
- Freshly grated Parmesan cheese: Adds savory depth and a hint of nuttiness to both the dressing and the final garnish.
- Lemon zest and juice: Injects bright citrus notes that lift and lighten the entire dish.
- Garlic, minced: Offers a gentle punch of aromatic flavor to the dressing.
- Honey: Balances acidity with a touch of natural sweetness.
- Dijon mustard: Provides a subtle tang and helps emulsify the dressing.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance every ingredient.
- Asparagus: Adds tender-crisp texture and a fresh, grassy note emblematic of spring.
- Frozen green peas: Bursting with sweetness and vibrant color once blanched.
- Cheese tortellini: The heart of the salad, offering comforting, pillowy bites.
- Arugula: Brings peppery greens that cut through the richer elements beautifully.
- Jarred artichoke hearts: Lends a tender, slightly tangy contrast to the fresh veggies.
- Green onions: Provide a mild, crisp onion flavor and lovely crunch.
- Basil leaves: Imparts a burst of fragrant herbal freshness that defines this salad.
How to Make Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe
Step 1: Prepare the Dressing
Begin by whisking together the olive oil, freshly grated Parmesan, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, kosher salt, and pepper in a small bowl. This creates a zesty, creamy dressing that perfectly complements the fresh ingredients and ensures every bite has that bright, savory tang.
Step 2: Prepare an Ice Bath
Fill a large bowl with ice water. This ice bath is key to stopping the cooking process of the vegetables, locking in their vibrant color and crispness, which is essential for keeping your salad lively and visually appealing.
Step 3: Blanch the Vegetables
Bring a big pot of salted water to a boil. Add the asparagus pieces and cook them for 2 minutes to retain their crunch and beautiful green color. Add the peas for just a few seconds after that to brighten them up without overcooking. Quickly transfer both to the ice bath to cool.
Step 4: Cook the Tortellini
Return the water to a rolling boil and cook the cheese tortellini according to the package instructions until they are perfectly al dente—tender but with a little bite. Drain thoroughly and transfer to a large mixing bowl to start dressing them.
Step 5: Dress the Tortellini
Drizzle half of your homemade dressing over the warm tortellini. Toss gently so each tender bundle is coated, infusing them with that irresistible lemon-Parmesan flavor right off the bat.
Step 6: Assemble the Salad
Drain the asparagus and peas from the ice bath, then add them to the bowl with the tortellini. Toss in arugula, artichoke hearts, sliced green onions, and chopped basil for layers of taste and texture. Pour over the remaining dressing and give everything a gentle toss to marry the flavors perfectly.
Step 7: Finish and Serve
Give your salad a final taste and tweak the salt and pepper as needed. Garnish with an extra shower of freshly grated Parmesan cheese for that finishing touch of richness and serve immediately, or chill until you’re ready to impress your guests.
How to Serve Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe
Garnishes
Freshly grated Parmesan cheese is a natural choice as a garnish, but you could also toss on some toasted pine nuts or a few torn basil leaves for an extra pop of nuttiness and freshness. A light drizzle of good-quality olive oil just before serving will add a beautiful sheen and richness too.
Side Dishes
This salad is vibrant enough to shine on its own, but it also pairs beautifully with grilled chicken or lightly seasoned shrimp. For a vegetarian approach, accompany it with crusty bread and a bowl of chilled gazpacho for a delightful spring meal.
Creative Ways to Present
Serve this salad in a large, shallow bowl to showcase its colorful array of vegetables and herbs. For a charming twist at gatherings, spoon individual portions into small mason jars or pretty glass bowls, adding a basil leaf on top as a surprise garnish.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe in an airtight container in the fridge for up to 2 days. Because of the fresh herbs and delicate greens, it’s best enjoyed sooner to maintain its freshness and texture.
Freezing
Freezing this salad is not recommended due to the fresh greens and tender vegetables, which can become mushy upon thawing. Instead, prepare the salad fresh whenever possible to enjoy all its crisp and vibrant qualities.
Reheating
This salad is best served cold or at room temperature, so reheating is not necessary. If you prefer your tortellini warm, gently heat just the pasta portion before tossing with the fresh vegetables and dressing.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas work beautifully in this recipe and provide a slightly sweeter, more delicate flavor. Just blanch them as you would with the frozen peas.
Is it okay to use store-bought dressing instead of making my own?
While a good store-bought lemon herb dressing can work in a pinch, making the dressing from scratch ensures a fresher, brighter taste that perfectly complements the salad’s ingredients.
Can I make this salad vegan?
You can easily make this salad vegan by swapping the cheese tortellini for a vegan version and omitting the Parmesan cheese or using a plant-based alternative. Adjust the dressing accordingly by skipping the cheese and perhaps adding a bit more mustard or nutritional yeast for depth.
How long before serving can I assemble the salad?
It’s best to assemble the salad close to serving time to keep the arugula crisp and the flavors vibrant. If you need to prepare ahead, keep the dressing separate and toss it with the salad just before serving.
What other vegetables could I add?
Feel free to add other spring veggies like radishes, snap peas, or cherry tomatoes for extra crunch and sweetness. Just be mindful of how extra moisture or strong flavors might affect the overall balance.
Final Thoughts
I can’t recommend this Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe enough when you want something fresh, flavorful, and fuss-free. It’s colorful, lively, and truly celebrates spring’s best produce. Every spoonful feels like a little celebration of bright, fresh flavors—and it’s sure to become one of your favorite go-to dishes for any occasion. Give it a try and watch it vanish from the bowl faster than you’d expect!
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Spring Tortellini Salad with Asparagus, Peas, and Basil 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
A vibrant and refreshing Spring Tortellini Salad featuring tender asparagus, sweet green peas, peppery arugula, and artichoke hearts tossed with cheese tortellini in a zesty lemon-Parmesan dressing. Perfect for a light lunch or a colorful side for gatherings, this salad combines fresh spring vegetables with a delightful dressing that balances citrus brightness with savory richness.
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.
- 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 they turn 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
- Use fresh or frozen cheese tortellini based on availability; cooking times may vary slightly.
- Shocking vegetables in ice water after blanching helps retain their bright color and crisp texture.
- Adjust the amount of lemon juice and honey in the dressing to your taste preferences for a balance of tartness and sweetness.
- This salad is best served fresh but can be chilled for up to a few hours before serving.
- For a vegetarian option, ensure the cheese used is free from animal rennet.
