Name: Recipe "Spring Tortellini Salad"
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 0.5 cup extra-virgin olive oil; 0.333 cup freshly grated Parmesan cheese (grated); 1 tsp lemon zest; 3 tbsp fresh lemon juice; 1 clove garlic (minced); 1 tsp honey; 0.5 tsp Dijon mustard; Kosher salt and freshly ground black pepper; 0.75 lb asparagus (woody ends trimmed and cut into 1-inch pieces); 1 cup frozen green peas; 1 lb cheese tortellini (frozen or fresh); 3 cup arugula; 12 oz jarred artichoke hearts; 3 green onions (finely sliced); 0.5 cup basil leaves (chopped); freshly grated Parmesan cheese (for garnish)

These come up often alongside this one: Potato Rosemary Soup and Sushi Salad.

Why This Spring Tortellini Salad Works So Well

This spring tortellini salad brings together tender asparagus, sweet peas, and a bright lemon parmesan dressing that coats every bite of cheesy tortellini. The peppery arugula and fresh basil keep it from feeling heavy, while the artichoke hearts add a tangy note. It’s the kind of easy pasta salad you can throw together for a quick lunch or bring to a potluck.

Reasons to Love This Easy Pasta Salad

It comes together in under 30 minutes with just one pot and a bowl.
The lemon parmesan dressing is creamy and tangy without being overpowering.
Spring vegetables like asparagus and peas make it feel fresh and seasonal.

Key Ingredients for Spring Tortellini Salad

Asparagus: Choose bright green, firm spears. Trim the woody ends before blanching. If you can’t find fresh, frozen asparagus works too.
Arugula: Its peppery bite balances the rich tortellini and creamy dressing. Baby arugula is milder; regular arugula adds more kick.
Cheese tortellini: Fresh or frozen both work. Check the package for cooking time. If using dried, you may need to adjust cook time.

Kitchen Tools for Spring Tortellini Salad

Large pot for boiling pasta and blanching vegetables
Slotted spoon for transferring asparagus and peas to ice bath
Colander for draining tortellini
Small bowl and whisk for the dressing
Large bowl for mixing the salad

Tips for the Best Tortellini Salad Recipe

Blanch the asparagus just until tender-crisp, about 2 minutes, then immediately plunge it into ice water to stop cooking and keep its bright color. Add the frozen peas at the very end of those 2 minutes, just a few seconds until they turn bright green. Don’t overcook the tortellini; cook it al dente so it holds up in the dressing. If your artichoke hearts come in large pieces, chop them into bite-size chunks so they distribute evenly. And for the green onions, use mostly the white and light green parts; they’re milder than the dark tops.

Bringing Spring Tortellini Salad to a Potluck

Transport the salad in a large bowl with a tight lid, or layer it in a jar for individual servings. Keep it chilled if you’ll be outside for more than two hours, set the bowl over ice or use a cooler. Toss with the dressing right before serving to keep the arugula crisp and the tortellini from soaking up too much dressing.

What to Serve with Spring Tortellini Salad

This salad works beautifully as a main dish for a light lunch, just pair it with crusty bread and maybe a glass of white wine. For a heartier meal, serve it alongside grilled chicken or shrimp. It also makes a great potluck salad because it holds up well at room temperature. Sprinkle extra Parmesan and fresh basil on top right before serving.

Spring Tortellini Salad FAQs

Can I make this salad ahead of time?

Yes, you can assemble the salad a few hours ahead. Keep the dressing separate and toss just before serving to prevent the arugula from wilting. Store in the fridge.

Can I add protein like chicken or shrimp?

Absolutely. Grilled or rotisserie chicken works well, or sautéed shrimp. Just fold it in with the other ingredients.

How long does leftover salad last?

In an airtight container in the fridge, it keeps for 1 to 2 days. The arugula will soften overnight, but it still tastes good.

Recipe

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!

easyVegetarian

10 min

Prep Time

15 min

Cook Time

25 min

Total Time

Servings

Lunch

Course

Italian

Cuisine

467 kcal

Calories

Ingredients

Servings

dressing

0.5 cup extra-virgin olive oil
0.333 cup freshly grated Parmesan cheese, grated
1 tsp lemon zest
3 tbsp fresh lemon juice

1 clove garlic, minced
1 tsp honey
0.5 tsp Dijon mustard
Kosher salt and freshly ground black pepper

salad

0.75 lb asparagus, woody ends trimmed and cut into 1-inch pieces
1 cup frozen green peas
1 lb cheese tortellini, frozen or fresh
3 cup arugula

12 oz jarred artichoke hearts
3 green onions, finely sliced
0.5 cup basil leaves, chopped
freshly grated Parmesan cheese, for garnish

Instructions

1
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.
2
Fill a large bowl with ice water.
3
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.
4
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.

5
Pour the tortellini in a large bowl. Drizzle with half of the dressing and stir until well coated.
6
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.
7
Season with salt and pepper and garnish with Parmesan cheese. Serve.

Nutrition (per serving)

467kcal

Calorie breakdown

Protein19%92 kcal

Fat50%236 kcal

Carbohydrates31%150 kcal

How this was calculated — 16 of 16 ingredients matched

extra-virgin olive oilOil, oat1061 kcal

freshly grated Parmesan cheeseCheese, caraway300 kcal

lemon zestLemon peel, raw2 kcal

fresh lemon juiceLemon juice, raw10 kcal

garlicGarlic, raw7 kcal

honeyHoney roll sausage, beef9 kcal

Dijon mustardMustard, prepared, yellow2 kcal

Kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

asparagusAsparagus, raw68 kcal

frozen green peasPeas, green, raw194 kcal

cheese tortelliniTortellini, pasta with cheese filling, fresh-refrigerated, as purchased1393 kcal

arugulaArugula, raw180 kcal

jarred artichoke heartsTurkey, all classes, heart, raw476 kcal

green onionsOnions, young green, tops only1 kcal

basil leavesBasil, fresh28 kcal

freshly grated Parmesan cheeseCheese, caraway4 kcal

Serving size ≈ 310 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Boiled, kid-friendly, nutFree, spring, summer, vegetarian

This post may contain affiliate links. Read our disclosure policy.