If you’re dreaming of a dish that captures the bright, fresh flavors of the season in one bowl, this Spring Tortellini Salad Recipe is about to become your new go-to. Imagine pillowy cheese tortellini tossed with crisp asparagus, juicy cherry tomatoes, sweet peas, and a pop of fresh basil — all brought together with a tangy, zippy dressing and a cloud of shaved Parmesan. Whether you’re hosting a sunny brunch, packing a picnic, or just craving something vibrant and satisfying, this salad brings a burst of spring to your table in less than half an hour.
Ingredients You’ll Need
The beauty of this salad is how simply each ingredient shines. Every component, from the tender tortellini to the crunchy radishes, plays a role in creating the perfect bite — with a rainbow of colors and a medley of textures that keep every forkful exciting.
- Cheese tortellini (1 20 oz package): The soft, cheesy pasta is the heart of the dish, providing richness and a wonderful, satisfying bite.
- Asparagus (1 cup, trimmed and cut into 1-inch pieces): Adds a crisp, green snap and a subtle earthy flavor that’s quintessentially spring.
- Cherry tomatoes (1 cup, halved): These juicy gems bring sweetness, acidity, and a splash of color.
- Frozen peas (1/2 cup, thawed): Tender and sweet, they brighten up every forkful and add a pop of green.
- Radishes (1/2 cup, thinly sliced): Peppery, crunchy slices for a little bite and a beautiful pink accent.
- Red onion (1/4 cup, thinly sliced): Adds a gentle tang and a bit of sharpness to balance the flavors.
- Fresh basil (1/4 cup, chopped): Fragrant and herbal, basil infuses the salad with a lively freshness.
- Parmesan cheese (1/4 cup, shaved): Salty, nutty shavings melt ever-so-slightly into the warm pasta.
- Olive oil (1/4 cup): The base of the dressing, bringing silkiness and richness.
- White wine vinegar (2 tablespoons): For a gentle tang that brightens everything up.
- Lemon juice (1 tablespoon): Adds a sunny, zesty note that lifts the flavors.
- Dijon mustard (1 teaspoon): A little bit goes a long way for depth and a subtle kick in the dressing.
- Salt and black pepper (to taste): Essential for enhancing and balancing all the flavors.
How to Make Spring Tortellini Salad Recipe
Step 1: Cook the Tortellini and Asparagus
Start by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually about 7-8 minutes. Two minutes before the pasta is done, gently add in the asparagus. This quick blanch keeps the asparagus crisp-tender and preserves its vivid green color. Once both are cooked, drain everything and rinse under cold water to halt the cooking process and cool the ingredients down for the salad.
Step 2: Prep the Veggies
While the tortellini and asparagus cool, turn your attention to the veggies. Slice the cherry tomatoes in half for juicy bursts, thinly slice the radishes and red onion for a crisp bite, and chop the fresh basil. Thaw the peas by simply letting them sit at room temperature or running them under warm water for a minute. The combination of all these vegetables makes the Spring Tortellini Salad Recipe truly pop with color and freshness.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, and a pinch of salt and pepper. Don’t rush this step — whisk until everything is well-emulsified. This simple dressing is the backbone of the salad, tying every ingredient together with its tangy, bright flavors.
Step 4: Toss Everything Together
In a large serving bowl, combine the cooled tortellini and asparagus with the cherry tomatoes, peas, radishes, red onion, and basil. Drizzle the freshly whisked dressing all over and toss gently to coat everything evenly. Be careful not to overmix; you want to keep the tortellini and vegetables intact and vibrant.
Step 5: Finish and Serve
Sprinkle the salad with shaved Parmesan cheese just before serving for that perfect savory finish. You can serve the Spring Tortellini Salad Recipe chilled straight from the fridge, or let it come to room temperature to really let the flavors bloom. It’s a dish that works beautifully for any occasion, from potlucks to casual weeknight dinners.
How to Serve Spring Tortellini Salad Recipe
Garnishes
Garnishing is where you can get creative and make your salad truly shine. A few extra basil leaves scattered on top offer a pop of green and fragrance, while a little more shaved Parmesan brings extra richness. Try a twist of fresh cracked black pepper or even some toasted pine nuts for crunch. These finishing touches not only elevate the flavor but also make your Spring Tortellini Salad Recipe look stunning on the table.
Side Dishes
This salad pairs wonderfully with crusty bread, like a warm ciabatta or a rustic baguette, which is perfect for soaking up any leftover dressing. For a heartier meal, serve alongside grilled chicken, shrimp, or even a simple frittata. If you’re entertaining, a platter of marinated olives or a bright citrusy white wine rounds out the meal beautifully.
Creative Ways to Present
For a festive presentation, try serving the salad in individual mason jars for a picnic, or layer it in a large trifle dish to showcase all the vibrant layers. If you’re hosting a party, pile the salad onto a big platter and let everyone help themselves. The colors and textures of the Spring Tortellini Salad Recipe make it a showstopper no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days. If possible, add fresh basil and Parmesan just before serving to keep the flavors bright and the textures perfect. The salad makes a fantastic lunch the next day, as the flavors have more time to meld.
Freezing
Freezing is not recommended for this Spring Tortellini Salad Recipe. The texture of the tortellini and vegetables can become mushy and lose their crispness after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.
Reheating
If you prefer the salad slightly warmed, simply let it sit at room temperature for about 30 minutes. You can also give it a very quick zap in the microwave (just 10-20 seconds) to take the chill off, but be careful not to overheat or the pasta and veggies may get too soft. Generally, this salad is most delicious served cold or at room temperature.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini if that’s what you have on hand. Just cook according to the package directions and continue with the recipe as written. The Spring Tortellini Salad Recipe is very forgiving!
What other vegetables can I add?
Feel free to get creative with spring veggies like snap peas, baby zucchini, or even artichoke hearts. The salad is a perfect blank canvas for whatever fresh produce is in season or in your fridge.
Can I make this salad ahead of time?
Absolutely! The flavors actually improve after a few hours in the fridge. Just wait to add the fresh basil and Parmesan until right before serving for the best texture and taste.
Is this salad good for meal prep?
Definitely. It holds up well for a couple of days in the refrigerator and makes a satisfying, grab-and-go lunch. Just pack the Parmesan and basil separately to keep them fresh.
How can I make it a complete meal?
For a heartier version, add grilled chicken, shrimp, or even some chickpeas for extra protein. The Spring Tortellini Salad Recipe is incredibly versatile, so you can customize it to fit your cravings or dietary needs.
Final Thoughts
I can’t wait for you to try this Spring Tortellini Salad Recipe and see just how quick, colorful, and crowd-pleasing it is. It’s the kind of dish that brightens up any table and brings a little extra joy to every bite. Give it a whirl and let the flavors of spring inspire your kitchen!
Print
Spring Tortellini Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This refreshing Spring Tortellini Salad combines tender cheese tortellini with crisp asparagus, vibrant cherry tomatoes, peas, radishes, and fresh basil. Tossed in a zesty olive oil and white wine vinegar dressing and topped with shaved Parmesan, it’s a perfect light and flavorful dish ideal for warm weather, casual lunches, or potlucks.
Ingredients
Pasta and Vegetables
- 1 (20 oz) package refrigerated cheese tortellini
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas, thawed
- 1/2 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Topping
- 1/4 cup Parmesan cheese, shaved
Instructions
- Cook the Tortellini and Asparagus: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions. During the last 2 minutes of cooking, add the trimmed asparagus pieces to the pot to blanch them briefly. Drain the tortellini and asparagus, then rinse under cold water to stop the cooking process and cool them down.
- Combine the Salad Ingredients: In a large bowl, combine the cooked tortellini and asparagus with cherry tomatoes, thawed peas, thinly sliced radishes, red onion, and chopped fresh basil. Toss gently to mix the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, salt, and black pepper until the dressing is well emulsified and smooth.
- Toss the Salad with Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all components are evenly coated with the flavorful dressing.
- Serve and Garnish: Transfer the salad to a serving dish or individual plates. Top each serving with shaved Parmesan cheese. Serve the salad chilled or at room temperature as desired, allowing the fresh flavors to shine.
Notes
- You can substitute other spring vegetables like snap peas or baby zucchini depending on availability and preference.
- For a more substantial meal, add grilled chicken breast or shrimp to the salad.
- This salad can be prepared a few hours ahead and chilled to meld the flavors.
- Use fresh Parmesan for best flavor and texture in the garnish.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg
