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Packed with bright herbs and a zesty homemade vinaigrette, this easy summer tortellini pasta salad is my go-to for picnics, potlucks, or simple weeknight dinners. The mix of pillowy cheese tortellini, sweet peas, and fresh greens makes every bite lively and satisfying—perfect for hot days when the kitchen should stay cool.
I remember first serving this salad on a steamy July afternoon—it disappeared faster than any other dish on the table and I have never looked back since.
Ingredients
- Cheese tortellini: Fresh or frozen tortellini cook up quickly and make this salad hearty. Select pasta that is plump and evenly filled for best texture.
- Peas: Sweetness and color for balance. Choose young fresh peas or quality frozen ones that keep their snap.
- Mixed fresh herbs: Such as parsley and basil bring aromatic lift. Opt for bright green leaves with no wilting.
- Shredded Parmesan cheese: Adds nutty sharpness. Use freshly grated Parmesan for the fullest flavor.
- Fresh arugula: Peppery bite and a tender crunch. Use arugula that is fresh and vibrant without yellowing.
- Extra virgin olive oil: The base for the dressing. Full-bodied and fruity olive oil delivers the richest vinaigrette.
- Lemon: Bright and tangy juice creates a zippy, refreshing dressing. Use a juicy lemon with thin skin if available.
- Garlic: Minced for a subtle depth. Always use a fresh firm clove for the best results.
- Dried oregano: Earthy notes that pair with lemon. Seek Mediterranean oregano for its aroma.
- Kosher salt: Lifts every ingredient’s flavor. Aim for flakes that dissolve easily for even seasoning.
- Ground black pepper: Just a pinch wakes up the dressing. Freshly ground has the most aroma and taste.
Step-by-Step Instructions
- Cook the Tortellini:
- Boil a large pot of salted water and add your cheese tortellini. Cook according to the package instructions for al dente texture. This usually takes just a few minutes. Once cooked, immediately drain the pasta and rinse under cold water to stop the cooking process. This keeps them from sticking together and ensures a perfectly chewy bite.
- Prepare the Dressing:
- In a small bowl or a jar, add the extra virgin olive oil, squeeze in lemon juice, stir in minced garlic, dried oregano, kosher salt, and a pinch of ground black pepper. Whisk or shake vigorously until the dressing looks emulsified and glossy. Set the dressing aside and let the flavors mingle while you prepare the rest.
- Assemble the Salad:
- In a large mixing bowl combine your rinsed tortellini, sweet peas, chopped herbs, shredded Parmesan cheese, and arugula. Toss these just enough to distribute ingredients evenly, but take care not to bruise the greens.
- Dress the Salad:
- Pour the homemade lemon oregano vinaigrette over the salad. Start with about two thirds of the dressing and toss gently. Add more as needed, tasting to ensure every piece is coated without over saturating. The goal is a light, even glaze.
- Serve:
- Plate the salad cold or let it come to room temperature before serving for the best texture and flavor. It is delicious straight from the fridge or after resting a bit on the table.
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I always look forward to tearing big handfuls of fragrant basil for this dish. The scent fills the kitchen and brings back summers spent gardening with my grandmother who grew basil along every sunny windowsill. Her love of herbs is why I never skimp on the greens here.
Storage Tips
To keep this tortellini salad at its best, store it covered tightly in the fridge. Remove the arugula if storing more than a day, then add back in just before serving for crisp leaves. If the salad dries a bit before serving, toss with a drizzle of extra dressing to freshen it up.
Ingredient Substitutions
You can swap peas for blanched asparagus tips, green beans, or shelled edamame. Use spinach or baby kale if arugula is not available. Any soft herb like dill or cilantro blends in well, and for extra tang, try crumbled feta in place of Parmesan.
Serving Suggestions
This salad works as a Main dish when served with rotisserie chicken or grilled fish. For a more picnic-style spread, pile onto a big platter and sprinkle with extra herbs. To make it heartier, toss in grape tomatoes or diced roasted peppers.
Cultural and Historical Context
Pasta salads like this flourished in postwar Italian American kitchens where cooks combined tradition with local ingredients. Tortellini began as a festive food in Emilia Romagna, but in summer versions like this they blend with greens and vinaigrettes for a modern twist that is all about freshness and sharing.
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Toss up this refreshing salad anytime you need a quick and crowd-pleasing meal—it’s always a hit!
Frequently Asked Questions
- → Can I use frozen tortellini instead of fresh?
Yes, both fresh and frozen cheese tortellini work well. Just follow the package instructions and rinse with cold water after cooking to keep it firm and separate.
- → How can I store leftovers?
The salad keeps well in the refrigerator for up to 2 days. For best texture, add arugula just before serving.
- → What herbs pair best in this dish?
A blend of parsley and basil brightens the salad, though mint or chives make great substitutions for extra freshness.
- → Can I serve this warm?
This salad can be served either cold or at room temperature, making it versatile for gatherings and picnics.
- → Is there a substitute for Parmesan cheese?
Pecorino Romano or Grana Padano offer similar nutty flavors and can be used if Parmesan is unavailable.
- → How far in advance can I prepare the dressing?
You can whisk the lemon oregano vinaigrette up to 3 days ahead and store it in a sealed jar in the fridge.