Description
This Tortellini Salad Recipe is a delightful combination of cheese tortellini, fresh vegetables, herbs, and a zesty lemon dressing. It’s perfect for a light and refreshing meal or as a side dish for a picnic or potluck.
Ingredients
Scale
Tortellini Salad:
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup sugar snap peas (trimmed and halved)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup radishes (thinly sliced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/2 cup crumbled feta or shaved Parmesan
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding asparagus and snap peas during the last 2 minutes of cooking. Drain and rinse under cold water to stop cooking. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
- Assemble the Salad: In a large mixing bowl, combine cooked tortellini, blanched vegetables, cherry tomatoes, radishes, red onion, basil, and parsley. Pour the dressing over the salad and toss gently to combine.
- Serve: Top with feta or Parmesan before serving. Chill for 15–30 minutes for best flavor.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Use store-bought vinaigrette for a quicker option.
- This salad is perfect for picnics and potlucks and holds up well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
