Tortellini Spring Salad (Printable Version)
# What You'll Need:
→ Dressing
01 -
1/2 cup good quality olive oil
02 -
1/3 cup fresh grated 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, freshly ground
→ Salad
10 -
3/4 lb asparagus, tough ends removed and cut into 1-inch chunks
11 -
1 cup green peas, frozen
12 -
1 lb tortellini filled with cheese, fresh or frozen
13 -
3 cups baby arugula
14 -
12 oz artichoke hearts from a jar
15 -
3 green onions, thinly cut
16 -
1/2 cup chopped fresh basil
17 -
Extra Parmesan cheese for topping
# Steps to Follow:
01 -
Grab a small bowl and throw in your olive oil, Parmesan, lemon peel, lemon juice, chopped garlic, honey, mustard, salt and pepper. Give it all a good whisk until everything's mixed together. Put it aside for now.
02 -
Fill a big bowl with water and ice cubes for cooling your veggies after blanching.
03 -
Get a big pot of salty water boiling. Toss in your asparagus and let it cook for 2 minutes. Add your frozen peas, stir them around, and cook just long enough until they turn bright green. Scoop them out with a slotted spoon and drop them in your ice water.
04 -
Get the water boiling again. Drop in your tortellini and cook it how the package says. When done, drain it all in a colander.
05 -
In a big bowl, toss your tortellini with half the dressing until coated nicely. Drain your cooled asparagus and peas, then add them to the bowl with the arugula, artichokes, green onions, and basil. Pour the rest of your dressing on top and toss everything again.
06 -
Add a bit more salt and pepper if needed, sprinkle some Parmesan on top, and it's ready to eat.
# Additional Tips:
01 -
You can keep any leftover salad in a sealed container for a couple days in the fridge.