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
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.
- 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.
