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Tortellini Pasta Salad on a plate
Andrew Fowler

Tortellini Pasta Salad

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp fine salt for pasta water
  • 8 oz asparagus woody ends removed and stems cut into 1-inch pieces
  • 1/3 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp Dijon mustard
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1 cup frozen peas thawed
  • 1/3 cup chopped fresh parsley

Method
 

  1. Bring a large pot of water with tablespoon salt to a boil. Cook tortellini to package directions until tender, adding asparagus for last 2 minutes.
  2. Drain gently; rinse briefly under cool water. Drain in colander 5 minutes to release water from pasta folds.
  3. Whisk oil, lemon juice, zest, Dijon, dressing salt, and pepper in a large bowl. Add tortellini, asparagus, thawed peas, and parsley.
  4. Fold gently with a wide spoon to coat without breaking tortellini. Serve cool, or cover and refrigerate promptly 30 minutes.
  5. Toss lightly before serving; refrigerate leftovers within 2 hours.