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a plain bowl of small cheese tortellini with short green asparagus pieces, green peas and chopped parsley in a light lemon vinaigrette
Rachel Kim

Tortellini Pasta Salad

Cheese tortellini already carries a rich filling, so lemon dressing and lightly cooked asparagus keep this bowl bright without another creamy layer. Stop the asparagus while it is still green and a little firm. The tortellini should be tender but intact, with its folded edges holding the filling as you toss. Let both drain well before adding the dressing, because water trapped in the pasta folds can thin the lemon flavor surprisingly quickly.
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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 the tablespoon salt to a boil. Cook tortellini according to its package until tender, adding asparagus during the last 2 minutes.
  2. Drain gently, rinse briefly under cool water and leave in the colander for 5 minutes to remove water held in the 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 until coated, keeping the tortellini intact. Serve cool or cover and refrigerate promptly for 30 minutes.
  5. Toss lightly before serving and refrigerate leftovers within 2 hours.