Vibrant Spring Tortellini Bowl

This cheese-filled pasta salad is my go-to spring bowl of happiness. Tender tortellini, crisp seasonal veggies, and tangy lemon dressing work together to bring out what makes springtime so special. I now can't have a spring event - from Easter get-togethers to simple weekend meals - without this crowd-pleaser.

I came up with this dish when my garden produced way too much asparagus and I needed something new to try. These days my kids start asking for it as soon as they spot the first spring vegetables at our local farmers market.

Ingredients

• Extra virgin olive oil: Creates our dressing foundation with subtle fruit notes that work well with the vegetables
• Freshly grated Parmesan cheese: Brings savory depth that makes everything taste better. Try to grab aged Parmigiano Reggiano for top-notch flavor
• Fresh lemon juice and zest: Add much-needed brightness and tang. If you can, pick organic lemons for zesting
• Asparagus: Delivers that true spring taste we all love. Go for thinner stalks in this recipe
• Frozen green peas: Add sweet little bursts without any prep work. The frozen ones often beat fresh ones for quality
• Cheese tortellini: Gives hearty texture and filling protein. Don't skimp here—better pasta makes better salad
• Arugula: Adds spicy notes that cut through the rich pasta and creamy dressing
• Artichoke hearts: Bring earthy flavors that really make the spring veggies pop
• Green onions: Give mild onion flavor that won't take over the delicate spring ingredients
• Fresh basil leaves: Tie everything together with their amazing smell. Look for bright green leaves without spots

Step-by-Step Instructions

Make Your Dressing:

Mix olive oil, Parmesan, lemon zest, lemon juice, garlic, honey, and mustard in a bowl. Stir until everything's smooth and blended. The honey cuts through the sourness while mustard helps everything stay mixed. Give it a taste and tweak the seasonings if needed.

Quick-Cook Your Veggies:

Get a big pot of water boiling with plenty of salt. Toss in asparagus pieces and let them cook for just 2 minutes—you want them bright green but still crunchy. Add the frozen peas just long enough to thaw them. Then quickly move everything to ice water to stop them cooking and keep their nice color.

Prepare the Pasta:

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

Put It All Together:

Put the warm tortellini in a big bowl and right away toss with half your dressing so the pasta soaks up all that flavor. Add your drained veggies, arugula, artichokes, green onions, and basil. Pour the rest of the dressing over everything and gently mix until everything's coated.

Last Touches:

Sprinkle with salt and fresh black pepper to your liking. Top with more freshly grated Parmesan cheese. The warmth from the pasta will slightly wilt the greens and herbs, giving you just the right texture.

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You Must Know

I truly love the asparagus in this dish more than anything else. Every spring I can't wait to find it at our local market. There's something special about how its sweet earthiness tells you warm weather has arrived. My little girl used to run from anything green on her plate until she tried this salad—now she helps me break off the tough asparagus ends whenever we cook it together.

Make Ahead Tips

You can get parts of this salad ready early so final assembly goes fast. The dressing stays good in the fridge for up to 3 days—just let it warm up and give it another stir before using. You can also blanch all your veggies a day ahead and keep them in sealed containers in the fridge.

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For the best results, cook your tortellini right before you plan to serve. If you need to make the whole thing ahead of time, save some extra dressing on the side to add just before serving, since the pasta tends to soak up a lot of it while sitting.

Perfect Substitutions

This dish is super flexible based on what you have around. No asparagus? Try blanched green beans or broccolini instead. Can't find fresh tortellini? Any stuffed pasta works great, or even smaller shapes like orecchiette. Need it gluten-free? Just swap in your favorite gluten-free pasta and cook it a bit less time than normal.

Serving Suggestions

This salad fits into all sorts of spring meals. It goes great with grilled salmon or herb-roasted chicken with lemon for a complete dinner. Want something lighter? Serve it with a crusty bread loaf and pour everyone a glass of cool Pinot Grigio or Sauvignon Blanc.

Common Recipe Questions

→ What's the trick to keeping veggie colors bright?

Dunk your cooked asparagus and peas into ice water right away. This quickly halts cooking and locks in their gorgeous green color.

→ Can I swap in dried tortellini for fresh or frozen ones?

Definitely! Just follow the cooking directions on your dried tortellini package to get them just right.

→ What's a good swap if I don't have arugula?

Baby spinach or a mix of young greens works wonderfully and gives you that same fresh element in the dish.

→ How long will this stay good in the fridge?

Keep any extras in a sealed container in your fridge for up to 2 days. Just give everything a good mix before you eat it again.

→ Is it okay to eat this warm instead of cold?

Absolutely! Just skip cooling the ingredients in ice water and put everything together while it's still warm.