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Green Goddess Tortellini Salad

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews

This vegetarian tortellini salad recipe features cheesy spinach tortellini tossed in healthy homemade green goddess dressing, layered across a platter with lemony fresh greens and seasoned vegetables. Recipe yields 4 to 6 servings.

Ingredients

Scale
  • 1 batch Green Goddess Dressing
  • 2 packages (8 to 10 ounces each) spinach or cheese tortellini 
  • 1 teaspoon salt, more to taste
  • 3 cups tender vegetables*
  • 2 handfuls of baby arugula
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Lemon zest
  • Flaky sea salt, to taste (optional)

Instructions

  1. Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. (If you will be blanching any vegetables, fill a large bowl with ice and water, and set it aside.)
  2. Meanwhile, prepare the dressing, and set it aside. 
  3. Once the water is boiling, cook the tortellini according to package directions. If you’re using fresh vegetables, you can go ahead and strain the tortellini as usual. 
  4. If you will be blanching any vegetables, reuse the boiling water—just use a slotted spoon to transfer the tortellini to a strainer and set them aside. Add the veggies to the boiling water and cook for 4 to 6 minutes, until they are easy to pierce through with a fork. Strain the vegetables, then immediately dunk them into the ice bath to cool. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well. 
  5. Rinse the warm tortellini well under cool running water and set them aside. 
  6. In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir to combine, and season with salt liberally, to taste. Set aside.
  7. In the cooking pot, combine the cooked tortellini and all of the dressing. Gently stir until evenly coated. 
  8. To assemble, pour half of the dressed tortellini off-center onto a large serving platter. Gently pile about half of the arugula mixture on top and to the side of the noodles. Repeat with the remaining tortellini, followed by the remaining arugula mixture. Finely grate some fresh lemon zest over the dish (about ¼th of a medium lemon’s worth). Finish it with a light sprinkle of flaky salt, if you have it.
  9. Serve promptly, or refrigerate for later. This dish is best consumed within 2 hours, though it will keep well for up to 4 days.

Notes

Recipe inspired by Melissa Clark’s Green Goddess Pasta Salad.

*Vegetable options: Fresh vegetable options include thinly sliced fennel, yellow squash, zucchini, cucumber, sugar-snap peas, halved cherry tomatoes, and short strips of bell pepper. Vegetables that should be blanched include asparagus (cut into 2-inch segments; for thick spears, cut them in half or quarter first), peas (fresh or frozen), green beans, or broccoli (florets thinly sliced).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Find it online: https://cookieandkate.com/green-goddess-tortellini-salad/