Summer Tortellini Salad

This cheese tortellini pasta salad is so versatile. You can use it as a base for so many flavors, picking and choosing what is in season. This versions is best in the spring, when asparagus is fresh and tender.

5 from 3 votes

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Course: lunch/dinner

Cuisine: American

Keyword: Pasta, salad, tortellini

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 320kcal

Author: Sophie Viau

Ingredients

The salad

500 g or 5 cups Cheese tortellini
1 ½ cups cherry tomatoes cut in half
1 cup arugula
1 pound asparagus
2 carrots grated
½ cup Parmesan grated
¼ cup parsley finely chopped
1 teaspoon salt
¾ teaspoon black pepper

Dressing:

¼ 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.
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.

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. 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. 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.

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