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Add this contemporary tortellini salad recipe to your weekend menu, stat! It options tacky spinach tortellini tossed in my all-time favourite inexperienced goddess dressing, layered with lemony contemporary greens and seasoned spring or summer time greens.
This pasta dish manages to be gentle but hearty on the similar time, which is an actual feat. It’s fast to make, however appears to be like spectacular. It’s versatile, too—you’ll see fairly just a few vegetable choices under. Select uncooked greens for the best preparation, as I did for these images, or incorporate some rapidly blanched greens, like asparagus, to increase your choices.
My wholesome do-it-yourself inexperienced goddess dressing comes collectively rapidly within the blender or meals processor. I counsel doubling the substances so you may serve the additional as a veggie dip or refrigerate it for upcoming inexperienced salads. It’s actually pleasant to have readily available.
Select spinach tortellini over primary cheese tortellini to include much more greens. I hope you’ll give this recipe a attempt. This vegetarian pasta salad is an actual crowd pleaser!
Tortellini Salad Vegetable Choices
This tortellini salad is gorgeous with contemporary spring and summer time greens in any mixture. The asterisks under denote greens that should be briefly cooked (blanched) within the leftover pasta cooking water earlier than utilizing. The recipe contains directions on the way to blanch these veggies. You should utilize a mix of contemporary and blanched greens in the event you’d like, similar to contemporary fennel and blanched asparagus.
- Asparagus* (lower into 2-inch segments; for thick spears, lower them in half or quarter first)
- Bell pepper (lower into quick strips)
- Broccoli* (florets thinly sliced)
- Cherry tomatoes (halved)
- Cucumber (quartered lengthwise and thinly sliced)
- Fennel (thinly sliced)
- Inexperienced beans*
- Peas* (contemporary or frozen)
- Sugar-snap peas (thinly sliced)
- Yellow squash (quartered lengthwise and thinly sliced)
- Zucchini (quartered lengthwise and thinly sliced)
Extra Contemporary Pastas to Strive
Beneath are just a few extra pasta recipes that includes contemporary spring produce, or browse all pasta recipes right here.
Please let me know the way your tortellini salad seems within the feedback! I really like listening to from you.
Inexperienced Goddess Tortellini Salad
- Creator:
- Prep Time: 20 minutes
- Cook dinner Time: 10 minutes
- Complete Time: half-hour
- Yield: 4 to 6 servings 1x
- Class: Aspect dish
- Technique: Cooked
- Delicacies: Italian
- Weight loss program: Vegetarian
This vegetarian tortellini salad recipe options tacky spinach tortellini tossed in wholesome do-it-yourself inexperienced goddess dressing, layered throughout a platter with lemony contemporary greens and seasoned greens. Recipe yields 4 to six servings.
Scale
Substances
- 1 batch Inexperienced Goddess Dressing
- 2 packages (8 to 10 ounces every) spinach or cheese tortelliniÂ
- 1 teaspoon salt, extra to style
- 3 cups spring greens*
- 2 handfuls of child arugula
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- Lemon zest
- Flaky sea salt, to style (non-obligatory)
Directions
- Fill a big pot with water and add 1 teaspoon salt. Carry it to a boil over excessive warmth. (If you’ll be blanching any greens, fill a big bowl with ice and water, and set it apart.)
- In the meantime, put together the dressing, and set it apart.Â
- As soon as the water is boiling, cook dinner the tortellini based on package deal instructions. When you’re utilizing contemporary greens, you may go forward and pressure the tortellini as standard.Â
- If you’ll be blanching any greens, reuse the boiling water—simply use a slotted spoon to switch the tortellini to a strainer and set them apart. Add the veggies to the boiling water and cook dinner for 4 to six minutes, till they’re simple to pierce via with a fork. Pressure the greens, then instantly dunk them into the ice tub to chill. After about 5 minutes, take away the greens with a slotted spoon and drain them properly.Â
- Rinse the nice and cozy tortellini properly below cool working water and set them apart.Â
- In a bowl, mix the ready greens (blanched or contemporary), arugula, olive oil, and lemon juice. Stir to mix, and season with salt liberally, to style. Put aside.
- Within the cooking pot, mix the cooked tortellini and all the dressing. Gently stir till evenly coated.Â
- To assemble, pour half of the dressed tortellini off-center onto a big serving platter. Gently pile about half of the arugula combination on prime and to the facet of the noodles. Repeat with the remaining tortellini, adopted by the remaining arugula combination. Finely grate some contemporary lemon zest over the dish (about ¼th of a medium lemon’s price). End it with a light-weight sprinkle of flaky salt, if in case you have it.
- Serve promptly, or refrigerate for later. This dish is finest consumed inside 2 hours, although it is going to hold properly for as much as 4 days.
Notes
Recipe impressed by Melissa Clark’s Inexperienced Goddess Pasta Salad.
*Vegetable choices: Contemporary vegetable choices embody thinly sliced fennel, yellow squash, zucchini, cucumber, sugar-snap peas, halved cherry tomatoes, and quick strips of bell pepper. Greens that needs to be blanched embody asparagus (lower into 2-inch segments; for thick spears, lower them in half or quarter first), peas (contemporary or frozen), inexperienced beans, or broccoli (florets thinly sliced).
â–¸ Diet Info
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