Tortellini Spring Mix (Printable Version)
Airy pasta tossed with seasonal greens, fresh basil and tangy lemon cheese sauce.
# What You'll Need:
→ Dressing
01 -
1/2 cup good quality olive oil
02 -
1/3 cup freshly shredded Parmesan
03 -
1 teaspoon grated lemon peel
04 -
3 tablespoons squeezed lemon juice
05 -
1 clove garlic, finely chopped
06 -
1 teaspoon honey
07 -
1/2 teaspoon Dijon mustard
08 -
Kosher salt, as needed
09 -
Black pepper, ground fresh
→ Salad
10 -
3/4 lb asparagus, tough ends removed and cut into 1-inch chunks
11 -
1 cup frozen peas
12 -
1 lb cheese tortellini, fresh or frozen
13 -
3 cups arugula
14 -
12 oz jarred artichoke hearts
15 -
3 green onions, thinly sliced
16 -
1/2 cup chopped basil leaves
17 -
Extra Parmesan cheese, freshly grated for topping
# Step-by-Step Guide:
01 -
Grab a small bowl and mix together the olive oil, Parmesan, lemon peel, lemon juice, chopped garlic, honey, and mustard. Add salt and pepper to your liking. Stir everything until it's all blended. Put it aside for now.
02 -
Get a big bowl and fill it with ice and water for cooling the veggies later.
03 -
Get salted water boiling in a big pot. Toss in the asparagus and let it cook for 2 minutes. Then add your frozen peas, give it a stir, and let them cook just a few seconds until they turn bright green. Scoop them out with a slotted spoon and drop them in the ice water.
04 -
Get the water boiling again in the same pot. Add your tortellini and cook it following the package timing. Drain it in a colander when done.
05 -
In a big bowl, toss the warm tortellini with half the dressing until it's coated well. Drain your cooled asparagus and peas, then add them to the bowl along with the arugula, artichokes, green onions, and basil. Pour the rest of the dressing on top and toss everything together.
06 -
Add a bit more salt and pepper if needed, sprinkle some Parmesan on top, and it's ready to eat.
# Additional Notes:
01 -
You can keep any leftover salad in a sealed container in the fridge for up to 2 days.