Vibrant Spring Tortellini Bowl

I've whipped up this tortellini salad as my go-to spring bowl of goodness. The cheese-stuffed pasta, bright spring veggies, and tangy lemon dressing work together to truly capture what spring tastes like. It shows up at all my springtime get-togethers, from Easter morning meals to laid-back weekend bites.

The idea for this dish came to me when my garden gave me way too much asparagus and I needed something new to do with it. These days my family starts asking for it as soon as they spot the first spring veggies at our local farmers market.

Ingredients

• Extra virgin olive oil: Creates the foundation for our dressing with its subtle fruit notes that play well with the vegetables
• Freshly grated Parmesan cheese: Brings that salty, rich taste that makes everything better. Try to grab aged Parmigiano Reggiano if you can
• Fresh lemon juice and zest: Add that wake-up zing that pulls everything together. Go for organic lemons if you're using the zest
• Asparagus: Delivers that true spring flavor we all crave. Stick with the skinny, tender stalks
• Frozen green peas: Jump straight from bag to bowl and add little bursts of sweetness. The frozen ones are often picked at peak ripeness
• Cheese tortellini: Gives you that nice chewy bite plus protein. Don't skimp here—better pasta means better flavor
• Arugula: Throws in some peppery kick to cut through the creamy pasta and dressing
• Artichoke hearts: Add a subtle earthiness that works well with the fresh spring veggies
• Green onions: Give just enough onion flavor without taking over the other spring tastes
• Fresh basil leaves: Bring that wonderful smell that makes everything feel complete. Look for bright green leaves without any dark spots

Step-by-Step Instructions

Mix Up the Dressing:

Throw olive oil, Parmesan, lemon zest, lemon juice, garlic, honey, and mustard into a bowl. Stir until completely smooth. The honey cuts the tartness while the mustard helps everything stick together. Give it a taste and tweak the seasoning if needed.

Cook the Spring Veggies:

Get a big pot of water bubbling hot with plenty of salt. Toss in your asparagus pieces and let them cook for just 2 minutes until they turn bright green but stay crunchy. Add the frozen peas just long enough to warm them up. Quickly dump everything into ice water to stop them cooking and keep their bright colors.

Get the Tortellini Ready:

Use that same pot of water for the tortellini. Follow the package cooking time until they float up and feel tender but slightly firm. Drain them well but don't rinse them—that starchy coating helps the dressing stick better.

Put Everything Together:

Drop the warm tortellini into a big bowl and right away mix in half the dressing so the pasta soaks up all that flavor. Add your cooled veggies, arugula, artichokes, green onions, and basil. Pour the rest of the dressing on top and gently mix until everything gets coated.

Last Touches:

Add a bit more salt and fresh black pepper to your liking. Sprinkle generously with extra Parmesan cheese. The still-warm tortellini will lightly wilt the arugula and herbs to just the right softness.

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You Must Know

I can't get enough of the asparagus in this dish. Every spring I get so excited when it finally shows up at the market. There's something special about how its sweet earthiness tells you warmer weather is coming. My kid used to run from anything green until she tried this salad—now she helps me break off the tough ends of the asparagus whenever we make it.

Make Ahead Tips

You can prep parts of this salad early to save time later. The dressing stays good in the fridge for up to 3 days. Just let it warm up and give it a good stir before using. You can also cook the veggies a day ahead and keep them in the fridge in a sealed container.

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For best results, cook the tortellini right before you plan to eat. If you need to make the whole salad ahead of time, save some extra dressing on the side to add just before serving, since the pasta will soak up most of the first round while it sits.

Perfect Substitutions

This dish works with whatever you've got on hand. Don't have asparagus? Try green beans or broccolini instead. Any stuffed pasta works in place of tortellini, or even small shapes like orecchiette. If you need to skip gluten, grab your favorite gluten-free pasta but watch the cooking time as it might need less.

Serving Suggestions

This flexible salad fits into any spring meal plan. It goes great next to some grilled salmon or lemon chicken for a full dinner. Want something lighter? Pair it with some crusty bread and a glass of cool Pinot Grigio or Sauvignon Blanc.

FAQs About the Recipe

→ What's the trick for keeping veggies bright colored?

Plunge your asparagus and peas into ice water right after blanching them. This quickly stops them from cooking more and locks in their pretty green color.

→ Will dried tortellini work instead of fresh or frozen ones?

Absolutely! Just cook dried tortellini according to what it says on the package for the best texture.

→ What can I use if I don't have arugula?

Baby spinach or mixed young greens work wonderfully as swaps and still give you that nice fresh taste you want.

→ How many days can I keep the leftovers?

Leftovers will stay good for up to 2 days when kept in a sealed container in your fridge. Just give everything a good mix before you eat it again.

→ Can I eat this dish warm instead of cold?

You sure can! Just skip cooling things in ice water and put everything together while it's still warm.