Spring Tortellini Salad

4.50 from 12 votes

Recipe from Two Peas and Their Pod

Spring Tortellini Salad- cheese tortellini with asparagus, artichokes, peas, arugula, basil, and a simple lemon parmesan cheese dressing. The perfect pasta salad for springtime!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Servings:

Calories: 392kcal

Ingredients

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

Instructions

In a small bowl, combine the olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, honey, mustard, salt and pepper. Whisk until well combined. Set aside.
Fill a large bowl with ice water.
Bring a large pot of salted water to a boil. Add the asparagus to the boiling water and cook for 2 minutes. Add the frozen peas and stir, only cook for a few seconds, until they turn bright green. Use a slotted spoon to transfer the asparagus and peas to the bowl of ice water.
Bring the water in the pot back up to a boil. Add the tortellini and cook according to package directions. Use a colander to drain the tortellini.
Pour the tortellini in a large bowl. Drizzle with half of the dressing and stir until well coated.
Drain the asparagus and peas and add them to the tortellini. Add the arugula, artichoke hearts, green onions, and basil. Drizzle with the remaining dressing and stir until well coated.
Season with salt and pepper and garnish with Parmesan cheese. Serve.

Notes

Store leftovers in an airtight container for up to 2 days.

Nutrition