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This tortellini salad is my ultimate spring celebration in a bowl. The fresh cheese-filled pasta, vibrant spring vegetables, and zingy lemon dressing create a harmony of flavors that perfectly captures the essence of the season. It's become a staple at all my springtime gatherings, from Easter brunches to casual weekend lunches.
I first created this recipe when I was overwhelmed with fresh asparagus from my garden and needed a creative way to use it. Now my family requests it the moment the first spring vegetables appear at our farmers market.
Ingredients
- Extra virgin olive oil: Forms the base of our dressing with its fruity undertones that complement the vegetables
- Freshly grated Parmesan cheese: Adds a salty umami flavor that elevates the entire dish. Look for aged Parmigiano Reggiano for the best flavor
- Fresh lemon juice and zest: Brighten everything with essential acidity. Choose organic lemons for the best zest
- Asparagus: Brings the quintessential spring flavor. Tender stalks work best here
- Frozen green peas: Require no prep and add sweet pops of flavor. Premium frozen peas are often fresher than fresh
- Cheese tortellini: Provides satisfying texture and protein. Choose a high-quality brand for the best flavor
- Arugula: Adds a peppery bite that balances the richness of the pasta and dressing
- Artichoke hearts: Contribute earthy undertones that complement the fresh spring vegetables
- Green onions: Provide a gentle allium flavor without overpowering the delicate spring ingredients
- Fresh basil leaves: Add an aromatic element that ties everything together. Choose bright green leaves with no dark spots
Step-by-Step Instructions
- Prepare the Dressing:
- Combine olive oil, Parmesan, lemon zest, lemon juice, garlic, honey, and mustard in a bowl. Whisk thoroughly until everything is emulsified and smooth. The honey helps balance the acidity while the mustard acts as an emulsifier. Make sure to taste and adjust seasonings according to your preference.
- Blanch the Spring Vegetables:
- Bring a large pot of water to a rolling boil and add a generous amount of salt. Add asparagus pieces and cook for exactly 2 minutes until they turn bright green but remain crisp. Add frozen peas for just a few seconds to thaw them without overcooking. Immediately transfer to an ice bath to stop the cooking process and preserve their vibrant color.
- Cook the Tortellini:
- Return the same pot of water to a boil for the tortellini. Cook according to package directions until they float to the top and are tender but still slightly firm. Drain thoroughly without rinsing to preserve the starch that helps the dressing adhere.
- Assemble the Salad:
- Place warm tortellini in a large bowl and immediately toss with half the dressing so the pasta absorbs the flavors. Add the drained vegetables, arugula, artichokes, green onions, and basil. Pour remaining dressing over everything and gently toss until all components are evenly coated.
- Finish and Serve:
- Add a final seasoning of salt and freshly ground black pepper to taste. Garnish generously with additional freshly grated Parmesan cheese. The warm tortellini will slightly wilt the arugula and herbs, creating the perfect texture.
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You Must Know
My favorite ingredient in this recipe is definitely the asparagus. Every spring, I eagerly await its appearance at the farmers market. There's something magical about how its earthy sweetness signals the arrival of warmer days. My daughter used to avoid green vegetables until I introduced her to this salad now she helps me snap the woody ends off the asparagus every time we make it.
Make Ahead Tips
This salad can be partially prepped ahead to make assembly quick and stress-free. The dressing can be made up to 3 days in advance and stored in the refrigerator. Just bring it to room temperature and whisk again before using. The vegetables can be blanched a day ahead and stored in an airtight container in the refrigerator.
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For the freshest result, cook the tortellini just before serving. If you need to make the entire salad ahead, reserve some extra dressing to refresh it just before serving, as the pasta will absorb much of the initial dressing while it sits.
Perfect Substitutions
This recipe welcomes adaptations based on what's available or your preferences. Instead of asparagus, try blanched green beans or broccolini. Fresh tortellini can be replaced with any stuffed pasta like ravioli, or even a short pasta like orecchiette. For a gluten-free option, use your favorite gluten-free pasta and reduce the cooking time slightly.
Serving Suggestions
This versatile salad works beautifully as part of a spring menu. Serve it alongside grilled salmon or lemon herb roasted chicken for a complete meal. For a lighter option, pair it with a crusty baguette and a glass of crisp Pinot Grigio or Sauvignon Blanc.
Frequently Asked Questions
- → How do I keep the vegetables vibrant?
Immediately transfer the asparagus and peas to an ice water bath after blanching. This stops the cooking process and maintains their bright color.
- → Can I use dried tortellini instead of fresh or frozen?
Yes, you can use dried tortellini. Adjust the cooking time according to the package instructions for best results.
- → What can I substitute for arugula?
If arugula isn't available, spinach or mixed baby greens make a great alternative while providing a similar fresh taste.
- → How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be sure to toss again before serving.
- → Can I serve it warm instead of chilled?
Yes, you can serve it warm. Simply skip the ice bath and assemble the salad while the ingredients are warm.