Add this fresh Tortellini salad recipe to your weekend menu, stat! It includes cheesy spinach tortellini tossed in my favorite green goddess dressing, layered with fresh lemony vegetables and seasoned spring or summer vegetables.

This pasta dish manages to be light and hearty at the same time, which is a real feat. It’s quick to do, but it looks impressive. It is also versatile – you can see some vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or quickly add blanched vegetables such as asparagus to expand your options.

My healthy homemade Green Goddess dressing comes together quickly in a blender or food processor. I suggest doubling the ingredients so that you can serve the supplement as a vegetable dip or refrigerate for upcoming green salads. It’s really glorious to have it on hand.

Choose spinach tortellini instead of plain cheese tortellini to incorporate even more greenery. I hope you will try this recipe. This vegetarian pasta salad is a real crowd pleaser!

Tortellini Salad Vegetable Options

This Tortellini salad is excellent with fresh spring and summer vegetables in any combination. The asterisks below designate the vegetables that must be briefly cooked (blanched) in the leftover pasta cooking water before use. The recipe contains instructions for blanching this vegetable. You can use a combination of fresh and blanched vegetables if you like, such as fresh fennel and blanched asparagus.

  • Asparagus* (cut into 2-inch segments; first cut in half or quarters for thick stems)
  • Bell peppers (cut into short strips)
  • Broccoli * (thinly sliced florets)
  • Cherry tomatoes (cut in half)
  • Cucumber (cut lengthwise into quarters and thinly sliced)
  • Fennel (thinly sliced)

  • Green Beans*
  • Peas * (fresh or frozen)
  • Snow peas (thinly sliced)
  • Yellow squash (cut lengthwise into quarters and thinly sliced)
  • Zucchini (cut lengthwise into quarters and thinly sliced)


  • Fill a large saucepan with water and add 1 teaspoon of salt. Bring to a boil over high heat. (If you are blanching vegetables, fill a large bowl with ice and water and set them aside.)
  • Meanwhile, prepare the dressing and set aside.
  • Once the water boils, cook the Tortellini according to the instructions on the package. If you use fresh vegetables, you can strain the Tortellini as usual.
  • When blanching vegetables, use the boiling water again — just transfer the Tortellini to a colander with a slotted spoon and set aside. Add the vegetables to the boiling water and cook until they are easily pierced with a fork, 4 to 6 minutes. Strain the vegetables and immediately immerse them in the ice bath to cool them. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well.
  • Rinse the hot Tortellini well under cold running water and set aside.

  • In a bowl, mix the prepared vegetables (blanched or fresh), arugula, olive oil and lemon juice. Stir to combine and season abundantly with salt to taste. From the side.
  • In the pan, mix the cooked Tortellini and all the vinaigrette. Stir gently until it is evenly coated.
  • To assemble, pour half of the dressed tortellini off-center on a large serving dish. Gently pile about half of the arugula mixture on top and on the sides of the pasta. Repeat with the remaining Tortellini, followed by the rest of the arugula mixture. Finely rub a little fresh lemon zest over the bowl (about ¼ part of a medium lemon). Finish it with a light pinch of flaky salt if you have it.
  • Serve immediately or refrigerate for after. This dish is best consumed within 2 hours, although it can be stored for up to 4 days.

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