There is something truly magical about a salad that combines fresh, vibrant spring vegetables with pillowy pasta and bright herbs, and that’s exactly what this Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe delivers. It’s a celebration of the season’s best flavors, marrying tender asparagus, sweet peas, and fragrant basil with cheesy tortellini, all tossed in a zesty, garlicky lemon dressing that wakes up your taste buds. Whether you’re looking for a stunning side or a light main, this salad is guaranteed to bring freshness, color, and a burst of natural sweetness to your table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to the irresistible taste and texture of this salad. Each element contributes something special, from the creamy cheese tortellini to the crisp snap of asparagus and the peppery bite of arugula, making this dish a harmonious blend of springtime flavors and colors.
- Extra-virgin olive oil: The foundation of the dressing, adding fruity richness and smoothness.
- Freshly grated Parmesan cheese: Brings savory depth and a slightly nutty flavor.
- Lemon zest and juice: Infuse the salad with bright, citrusy notes that brighten every bite.
- Garlic clove, minced: Adds a punch of aromatic garlic flavor without overpowering.
- Honey: Balances the acidity with a touch of gentle sweetness.
- Dijon mustard: Gives the dressing a subtle tang and creamy texture.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance all the other flavors.
- Asparagus: Trimmed and cut into 1-inch pieces, it brings a tender crunch and fresh earthiness.
- Frozen green peas: A sweet pop of green that packs beautifully with vitamins.
- Cheese tortellini: The star pasta, soft and cheesy, making this salad satisfying and filling.
- Arugula: Adds peppery greens that balance the richness perfectly.
- Jarred artichoke hearts: Tender and slightly tangy, introducing texture and a mild Mediterranean flair.
- Green onions, finely sliced: Offer a subtle sharpness and color contrast.
- Fresh basil leaves, chopped: The herbaceous finale that perfumes the entire salad.
- Extra Parmesan cheese for garnish: A finishing touch to sprinkle on top for extra indulgence.
How to Make Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe
Step 1: Prepare the Dressing
Start by whisking together the olive oil, freshly grated Parmesan, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, kosher salt, and black pepper. This mixture is the vibrant heart of your salad, marrying tangy brightness with savory richness to coat every ingredient beautifully.
Step 2: Prepare an Ice Bath
Fill a large bowl with ice water to create an ice bath. This little trick will stop the cooking process of the vegetables after blanching, locking in their crispness and bright, cheerful green color—a detail that truly elevates this Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe visually and texturally.
Step 3: Blanch the Vegetables
Bring a large pot of salted water to a boil. Add the asparagus and cook for just 2 minutes to keep them tender-crisp. Then, toss in the frozen peas for a few seconds until they turn a vibrant green. Quickly scoop the vegetables into the ice bath to halt cooking and preserve their delightful snap.
Step 4: Cook the Tortellini
Return the water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain thoroughly and get ready to marry these pillowy parcels with your fresh veggies and dressing for the ultimate bite of springtime bliss.
Step 5: Dress the Tortellini
Transfer the warm tortellini to a large mixing bowl and drizzle with half of the prepared dressing. Toss gently to coat each piece evenly, allowing the pasta to soak up those bright, savory flavors that make this Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe shine.
Step 6: Assemble the Salad
Drain the blanched asparagus and peas and add them to the tortellini. Toss in the peppery arugula, tender artichoke hearts, sliced green onions, and fragrant chopped basil. Pour over the remaining dressing and give everything a thorough but gentle toss to combine all those incredible spring flavors.
Step 7: Finish and Serve
Give your salad a final taste, adjusting seasoning with a pinch of salt or pepper if needed. Sprinkle generously with freshly grated Parmesan on top for a savory finish. Serve immediately to enjoy the salad’s fresh textures and flavors at their best, or chill to let the flavors meld for a lovely make-ahead option.
How to Serve Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe
Garnishes
Adding a sprinkle of freshly cracked black pepper and a few whole basil leaves on top right before serving brings an inviting aroma and gorgeous contrast, making your salad not only delicious but also a joy to present at any gathering.
Side Dishes
This Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe holds its own as a satisfying main, but it also pairs delightfully well with grilled chicken or fish for a heartier meal. Simple crusty bread or a light soup can complete the menu beautifully, turning spring into a full-on celebration.
Creative Ways to Present
Consider serving this salad in individual glass jars layered with extra basil sprigs for picnics, or as a stunning centerpiece in a large, shallow bowl that shows off all the vibrant colors. A drizzle of high-quality olive oil just before serving adds a luxurious sheen and aroma that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe in an airtight container in the refrigerator for up to 2 days. The salad holds up well, though the arugula may soften slightly, so it’s best enjoyed fresh or soon after making.
Freezing
This salad is best enjoyed fresh and is not suitable for freezing due to the delicate greens and fresh herbs, which lose their texture and flavor upon thawing.
Reheating
If you prefer your tortellini warm, gently reheat just the pasta portion in a pan with a splash of olive oil or in the microwave, then toss with the fresh veggies and dressing to retain that crisp spring freshness.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will give an even sweeter, fresher flavor to your salad. Just be sure to blanch them briefly as you do with the asparagus to keep that perfect texture.
Is it okay to substitute spinach for arugula?
You can use spinach, but keep in mind that spinach is milder and less peppery than arugula. It will change the flavor profile a little but still be delicious.
Can I use a different cheese tortellini filling?
Yes, cheese tortellini is a classic pairing here, but feel free to experiment with spinach and ricotta or mushroom fillings for a twist that suits your taste.
Should I add the dressing all at once or in parts?
It’s best to dress the tortellini first with half the dressing to ensure even coating, then add the veggies and remaining dressing to marry all the flavors without overdressing the salad.
How do I keep the salad from becoming soggy?
Blanch vegetables just briefly and shock them in ice water to retain crunch. Also, adding the dressing gradually and serving shortly after mixing will keep your salad tasting fresh and crisp.
Final Thoughts
This Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe is like a breath of fresh air on your plate — colorful, flavorful, and packed with textures that delight at every forkful. It’s a recipe you’ll want to keep in your seasonal rotation for lunches, picnics, and easy dinners that celebrate the best of spring’s bounty. So grab those fresh ingredients and enjoy making this bright, cheerful dish a new favorite in your kitchen.
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Spring Tortellini Salad with Asparagus, Peas, and Basil Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This vibrant Spring Tortellini Salad is a fresh, flavorful dish perfect for a quick lunch or a light dinner. Featuring tender cheese tortellini, crisp asparagus, sweet peas, and peppery arugula, all tossed in a zesty lemon-Parmesan dressing, this salad combines bright spring ingredients with a creamy, tangy dressing for a refreshing and satisfying meal.
Ingredients
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
Vegetables and Salad Components
- 3/4 lb asparagus, woody ends trimmed and cut into 1-inch pieces
- 1 cup frozen green peas
- 3 cups arugula
- 12 oz jarred artichoke hearts
- 3 green onions, finely sliced
- 1/2 cup basil leaves, chopped
Main Ingredient
- 1 lb cheese tortellini, frozen or fresh
Garnish
- 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 fresh black pepper until the dressing is smooth and well combined. Set aside to allow the flavors to meld.
- Prepare an Ice Bath: Fill a large bowl with ice water. This will be used to shock-cool the vegetables after blanching, preserving their bright color and crisp texture.
- Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes. Then add the frozen green peas and cook for just a few seconds until they are bright green. Immediately remove both with a slotted spoon and transfer to the ice water bath to halt the cooking process. Set aside to cool.
- Cook the Tortellini: Return the water in the pot to a boil. Add the cheese tortellini and cook according to the package instructions until al dente, usually 3-5 minutes. Drain thoroughly in a colander.
- Dress the Tortellini: Place the drained tortellini into a large mixing bowl. Drizzle half of the prepared dressing over the tortellini and gently toss to coat each piece evenly, ensuring the pasta absorbs some of the dressing.
- Assemble the Salad: Drain the cooled asparagus and peas well, then add them to the tortilla bowl. Add the arugula, jarred artichoke hearts, sliced green onions, and chopped basil leaves. Pour over the remaining dressing and toss all ingredients together until evenly combined and well coated.
- Finish and Serve: Taste the salad and season with additional salt and freshly ground black pepper if needed. Garnish generously with freshly grated Parmesan cheese. Serve immediately, or chill the salad until ready to serve for a refreshing, cold spring dish.
Notes
- To keep the salad fresh, toss just before serving if preparing ahead.
- If fresh asparagus is not in season, substitute with blanched green beans or snap peas.
- The salad is best served chilled or at room temperature.
- You can substitute cheese tortellini with spinach or mushroom tortellini for a twist in flavor.
- For a vegan version, use vegan tortellini and omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
