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
Scale
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
