Quick Summary
Spring Tortellini Salad- cheese tortellini with asparagus, artichokes, peas, arugula, basil, and a simple lemon parmesan cheese dressing. The perfect pasta salad for springtime!
I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks.
My Greek Tortellini Salad has been a favorite for years and my Summer Tortellini Salad is a summer staple. Well, I figured it was time to make a Spring Tortellini Salad that features all of my favorite spring ingredients. This salad screams spring! You are going to love it!
Spring Tortellini Ingredients
- Asparagus– My favorite spring vegetable!
- Peas– I use frozen green peas. I always have a bag in the freezer.
- Tortellini– Use fresh or frozen cheese tortellini.
- Arugula– I love the peppery kick arugula adds.
- Artichoke hearts– Use jarred artichoke hearts. If they are large, you can chop them up a little.
- Green onions-I love using green onions because more green and they aren’t too powerful.
- Basil– Fresh basil is the best.
- Parmesan Cheese– I like to add freshly grated Parmesan cheese to garnish the salad.
Lemon Parmesan Dressing
The lemon parmesan dressing adds SO much flavor to this tortellini salad and it’s easy to whisk up. You only need a few ingredients: olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, a touch of honey, Dijon mustard, salt, and pepper.
Make sure you use freshly grated Parmesan cheese, the good stuff! The pre-shredded cheese you can buy at the store is not the same. You want the best for this salad!
How to Make Spring Tortellini Salad
- First, make the dressing and set aside. You can make this in advance, it will keep in the fridge for up to one week. Just whisk well before adding it to the salad.
- Fill a large bowl with ice water. Cook the asparagus for 2 minutes in a pot of boiling water. 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. The ice water halts the cooking process instantly, so that the vegetables keep their vibrant color and their crisp texture.
- 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.
- Season with salt and pepper and garnish with Parmesan cheese. ENJOY!
How to Store
The salad is best the day is made, but if you have leftovers, you can keep them in an airtight container in the refrigerator for up to two days.
Mix it Up!
This is an easy salad to play around with.
- Feel free to add cooked chicken or chickpeas for a protein boost.
- Stir in fresh tomatoes or sun-dried tomatoes.
- Olives would add a nice salty kick!
- You can use spinach or kale instead of the arugula.
- Add more fresh herbs! Parsley, dill, and mint are good options.
- If you don’t want to use tortellini, you can use regular pasta of any shape!
- I love the lemon parmesan dressing, but my Italian Dressing, Balsamic Vinaigrette, or Basil Vinaigrette would be good too!
More Salad Recipes
Spring Tortellini Salad
Spring Tortellini Salad- cheese tortellini with asparagus, artichokes, peas, arugula, basil, and a simple lemon parmesan cheese dressing. The perfect pasta salad for springtime!
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
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.
Calories: 392kcal, Carbohydrates: 33g, Protein: 13g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 480mg, Potassium: 189mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1224IU, Vitamin C: 23mg, Calcium: 169mg, Iron: 3mg
Have you tried this recipe?
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Photos by Olive & Mango
