Spring Tortellini Salad (Print Version)
# Ingredients:
→ Dressing
01 -
1/2 cup extra-virgin olive oil
02 -
1/3 cup freshly grated Parmesan cheese
03 -
1 teaspoon lemon zest
04 -
3 tablespoons fresh lemon juice
05 -
1 clove garlic, minced
06 -
1 teaspoon honey
07 -
1/2 teaspoon Dijon mustard
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
→ Salad
10 -
3/4 lb asparagus, woody ends trimmed and cut into 1-inch pieces
11 -
1 cup frozen green peas
12 -
1 lb cheese tortellini, frozen or fresh
13 -
3 cups arugula
14 -
12 oz jarred artichoke hearts
15 -
3 green onions, finely sliced
16 -
1/2 cup basil leaves, chopped
17 -
Freshly grated Parmesan cheese, for garnish
# Instructions:
01 -
In a small bowl, combine olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, honey, mustard, salt, and pepper. Whisk until well combined. Set aside.
02 -
Fill a large bowl with ice water to prepare for blanching.
03 -
Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes. Add frozen peas, stir, and cook for a few seconds until bright green. Transfer both to the ice water using a slotted spoon.
04 -
Bring water in the pot back to a boil. Add tortellini and cook according to package directions. Drain using a colander.
05 -
In a large bowl, combine tortellini with half of the dressing and toss until well coated. Drain asparagus and peas, then add to the bowl along with arugula, artichoke hearts, green onions, and basil. Drizzle remaining dressing and toss again.
06 -
Season with salt and pepper, garnish with Parmesan cheese, and serve.
# Notes:
01 -
Store leftovers in an airtight container for up to 2 days.