Inexperienced Goddess Tortellini Salad – Cookie and Kate
Add this recent tortellini salad recipe to your weekend menu, stat! It options tacky spinach tortellini tossed in my all-time favourite inexperienced goddess dressing, layered with lemony recent greens and seasoned spring or summer time greens.
This pasta dish manages to be gentle but hearty on the similar time, which is an actual feat. It’s fast to make, however seems spectacular. It’s versatile, too—you’ll see fairly a couple of vegetable choices beneath. Select uncooked greens for the only preparation, as I did for these pictures, or incorporate some shortly blanched greens, like asparagus, to increase your choices.
My wholesome do-it-yourself inexperienced goddess dressing comes collectively shortly within the blender or meals processor. I recommend doubling the elements so you possibly can serve the additional as a veggie dip or refrigerate it for upcoming inexperienced salads. It’s actually pleasant to have readily available.
Select spinach tortellini over fundamental cheese tortellini to include much more greens. I hope you’ll give this recipe a strive. This vegetarian pasta salad is an actual crowd pleaser!
Tortellini Salad Vegetable Choices
This tortellini salad is gorgeous with recent spring and summer time greens in any mixture. The asterisks beneath denote greens that have to be briefly cooked (blanched) within the leftover pasta cooking water earlier than utilizing. The recipe contains directions on the way to blanch these veggies. You should utilize a mixture of recent and blanched greens should you’d like, akin to recent fennel and blanched asparagus.
- Asparagus* (lower into 2-inch segments; for thick spears, lower them in half or quarter first)
- Bell pepper (lower into quick strips)
- Broccoli* (florets thinly sliced)
- Cherry tomatoes (halved)
- Cucumber (quartered lengthwise and thinly sliced)
- Fennel (thinly sliced)
- Inexperienced beans*
- Peas* (recent or frozen)
- Sugar-snap peas (thinly sliced)
- Yellow squash (quartered lengthwise and thinly sliced)
- Zucchini (quartered lengthwise and thinly sliced)
Extra Contemporary Pastas to Strive
Beneath are a couple of extra pasta recipes that includes recent spring produce, or browse all pasta recipes right here.
Please let me understand how your tortellini salad seems within the feedback! I really like listening to from you.
Inexperienced Goddess Tortellini Salad
- Creator:
- Prep Time: 20 minutes
- Prepare dinner Time: 10 minutes
- Complete Time: half-hour
- Yield: 4 to 6 servings 1x
- Class: Facet dish
- Technique: Cooked
- Delicacies: Italian
- Eating regimen: Vegetarian
This vegetarian tortellini salad recipe options tacky spinach tortellini tossed in wholesome do-it-yourself inexperienced goddess dressing, layered throughout a platter with lemony recent greens and seasoned greens. Recipe yields 4 to six servings.
Scale
Elements
- 1 batch Inexperienced Goddess Dressing
- 2 packages (8 to 10 ounces every) spinach or cheese tortellini
- 1 teaspoon salt, extra to style
- 3 cups spring greens*
- 2 handfuls of child arugula
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- Lemon zest
- Flaky sea salt, to style (non-compulsory)
Directions
- Fill a big pot with water and add 1 teaspoon salt. Convey it to a boil over excessive warmth. (If you may be blanching any greens, fill a big bowl with ice and water, and set it apart.)
- In the meantime, put together the dressing, and set it apart.
- As soon as the water is boiling, cook dinner the tortellini in keeping with package deal instructions. In the event you’re utilizing recent greens, you possibly can go forward and pressure the tortellini as common.
- If you may be blanching any greens, reuse the boiling water—simply use a slotted spoon to switch the tortellini to a strainer and set them apart. Add the veggies to the boiling water and cook dinner for 4 to six minutes, till they’re straightforward to pierce by means of with a fork. Pressure the greens, then instantly dunk them into the ice bathtub to chill. After about 5 minutes, take away the greens with a slotted spoon and drain them effectively.
- Rinse the nice and cozy tortellini effectively below cool working water and set them apart.
- In a bowl, mix the ready greens (blanched or recent), arugula, olive oil, and lemon juice. Stir to mix, and season with salt liberally, to style. Put aside.
- Within the cooking pot, mix the cooked tortellini and all the dressing. Gently stir till evenly coated.
- To assemble, pour half of the dressed tortellini off-center onto a big serving platter. Gently pile about half of the arugula combination on prime and to the aspect of the noodles. Repeat with the remaining tortellini, adopted by the remaining arugula combination. Finely grate some recent lemon zest over the dish (about ¼th of a medium lemon’s price). End it with a lightweight sprinkle of flaky salt, when you have it.
- Serve promptly, or refrigerate for later. This dish is finest consumed inside 2 hours, although it’s going to preserve effectively for as much as 4 days.
Notes
Recipe impressed by Melissa Clark’s Inexperienced Goddess Pasta Salad.
*Vegetable choices: Contemporary vegetable choices embrace thinly sliced fennel, yellow squash, zucchini, cucumber, sugar-snap peas, halved cherry tomatoes, and quick strips of bell pepper. Greens that must be blanched embrace asparagus (lower into 2-inch segments; for thick spears, lower them in half or quarter first), peas (recent or frozen), inexperienced beans, or broccoli (florets thinly sliced).
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