This Summer Tortellini Salad is so versatile. You can use it as a base for so many flavors, picking and choosing what is in season. This version is best in the spring when asparagus is fresh and tender.
Most cold pasta salads use macaroni or shells, but this recipe is so good because it uses tortellini. The pasta is stuffed with ricotta and cheese, giving your salad a whole new level of flavor. You can also use tricolor tortellini.
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Tips for making this Summer Tortellini Salad
- Bend your asparagus to see where it breaks naturally - this will be the point on the stem that you want to cut off on the rest of your spears. If the asparagus is a little woody, you may have to cut the stems a little higher, or peel them, to avoid tough pieces making their way into the dish.
- Vibrant green asparagus looks best in this salad, and there's a secret to keeping the vivid color through cooking. After you have boiled your asparagus so that it is fork tender (2-4 minutes), drain it and drop it into a bowl of ice water. This stops the cooking process, leaving you with perfectly cooked asparagus that has retained its beautiful hue.
- Cherry tomatoes and shredded carrots will give some contrasting colors and textures, while the arugula's peppery notes give this dish a bolder flavor
- Finish your pasta with some finely chopped parsley and lots of grated parmesan cheese.
FAQS
What Kind of Cheese is in the tortellini?
Usually, store-bought tortellini is filled withย ricotta andย Parmesan
Can you make this salad the day before?
Not really, because the cherry tomato and the arugula will get too soggy.
Should I rinse the tortellini under cold water before making pasta salad?
Yes, since you are going to use it in a cold dish.
The ingredients
Step-by-step with photos
The dressing
In a small bowl mix all the ingredients together.
The salad
- Cook the tortellini according to package directions.
- Remove the fibrous part of the asparagus by cutting off the ends of the stems. and peeling them if necessary, depending on their size.
- Slice the asparagus into pieces about 1 inch long.
- In a casserole bring 4 cups of water to a boil and cook the asparagus for 2 to 4 minutes. Drain and set aside in a bowl of water and ice (this will stop the cooking process and the asparagus will keep a beautiful green color).
- Cut your cherry tomatoes in half.
- Grate the carrot and the parmesan cheese.
- In a salad bowl, place the cooked tortellini, tomatoes, arugula, asparagus, carrots, parmesan, and fresh parsley.
- Add the dressing and mix to combine everything.
- Serve immediately.
Summer Tortellini Salad
This cheese tortellini pasta salad is so versatile.ย You can use it as a base for so many flavors, picking and choosing what is in season.ย This versions is best in the spring, when asparagus is fresh and tender.
Ingredients
The saladย
- 500 g or 5 cups Cheese tortellini
- 1 ยฝ cups cherry tomatoes cut in half
- 1 cup arugula
- 1 pound asparagus
- 2 carrots grated
- ยฝ cup Parmesan grated
- ยผ cup parsley finely chopped
- 1 teaspoon salt
- ยพ teaspoon black pepper
Dressing:
- ยผ cup avocado oil or oil of choice
- 3 tablespoon red wine vinegar
- 2 tablespoon maple syrup
Instructions
Dressing
- In a small bowl mix all the ingredients together.
Salad
- Cook the tortellini according to package directions.
- Remove the fibrous part of the asparagus by cutting off the ends of the stems. and peeling them if necessary, depending on their size.
- ย Slice the asparagus into pieces about 1 inch long.
- In a casserole bring 4 cups of water to a boil and cook the asparagus for 2 to 4 minutes. Drain and set aside in a bowl of water and ice (this will stop the cooking process and the asparagus will keep a beautiful green color).ย
- Cut your cherry tomatoes in half.
- Grate the carrot and the parmesan cheese.
- In a salad bowl, place the cooked tortellini, tomatoes, arugula, asparagus, carrots, parmesan and fresh parsley.ย
- Add the dressing and mix to combine everything.ย
- Serve immediately.
Notes
- Bend your asparagus it to see where it breaks naturally - this will be the point on the stem that you want to cut off on the rest of your spears.ย If the asparagus is a little woody, you may have to cut the stems a little higher, or peel them, to avoid tough pieces making their way into the dish
- Vibrant green asparagus looks best in this salad, and there's a secret to keeping the vivid colour through cooking.ย After you have boiled your asparagus so that it is fork tender (2-4 minutes), drain it and drop it into a bowl of ice water.ย This stops the cooking process, leaving you with perfectly cooked asparagus that has retained its beautiful hue.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 14gFat: 14gSaturated Fat: 4gCholesterol: 29mgSodium: 675mgPotassium: 268mgFiber: 4gSugar: 7gVitamin A: 3385IUVitamin C: 13mgCalcium: 193mgIron: 3mg
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