Spring Tortellini Salad- cheese tortellini with asparagus, artichokes, peas, arugula, basil, and a simple lemon parmesan cheese dressing. The perfect pasta salad for springtime!
Recipe from Two Peas & Their Pod
4.5 from 2 votes
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
For the dressing:
1/2cupextra-virgin olive oil
1/3cupfreshly grated Parmesan cheese
3tablespoonsfresh lemon juice
Kosher salt and freshly ground black pepper,to taste
For the salad:
3/4lbasparagus,woody ends trimmed and cut into 1-inch pieces
1cupfrozen green peas
1lbcheese tortellini,frozen or fresh
12ozjarred artichoke hearts
3green onions,finely sliced
Freshly grated Parmesan cheese,for garnish
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.
Store leftovers in an airtight container for up to 2 days.