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Cheese Tortellini Pasta Salad with Asparagus, Peas, Artichokes and a Parmesan Lemon Dressing

This is a great spring inspired pasta salad using fresh spring ingredients such as asparagus and peas. It is an amazing new take on pasta salad with the freshness of lemon and a touch of acidity from the apple cider vinegar. This is a great pasta salad.
Course Side Dish
Cuisine American
Keyword pasta salad, tortellini pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
Servings 10 people

Ingredients

  • 3/4 lb asparagus trim it of its woody ends and cut it into 1 inch lengths
  • 1 cup frozen peas
  • 1 lb cheese tortellini frozen or fresh
  • 1 can artichoke hearts quartered
  • 1/2 cup fresh basil chopped

Dressing Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh grated parmesan cheese
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp fresh minced garlic
  • 1 tsp honey
  • 2 tsp dijon mustard
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste

Instructions

  • Fill a large pot with water and cover. Heat up to boil the water.
  • Add another small pot and fill it half with water and bring it to a boil as well.
  • When the small pot comes to a boil, add your asparagus pieces and frozen peas and let them cook for 4 minutes. Add them to an ice bath and let them cool. Drain and set aside.
  • When the large pot comes to a boil, add your cheese tortellini and cook it according to the packages directions.
  • Drain and rinse them with cold water to help cool them down.
  • In a large bowl add your can of quartered artichoke hearts, asparagus, peas, and tortellini.
  • Mix up your salad dressing ingredients. Add all the ingredients but the olive oil to a bowl and give it a good whisk. Add the olive oil last and whisk to emulsify.
  • Pour the dressing over the other ingredients in the large bowl and toss it to combine so that the dressing covers all the veggies and pasta.
  • Serve cold alongside your favorite protein.
  • Store leftovers in an airtight container in the fridge.