Easy Summer Tortellini Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
350–450 g fresh or frozen cheese tortellini
02 -
1 cup (approx. 150 g) peas, fresh or thawed from frozen
03 -
0.5 cup (approx. 30 g) chopped mixed fresh herbs such as parsley and basil
04 -
0.5 cup (approx. 30 g) shredded Parmesan cheese
05 -
1 cup (approx. 30 g) packed fresh arugula
→ Lemon Oregano Vinaigrette
06 -
80 ml extra virgin olive oil
07 -
Juice from 1 lemon
08 -
1 garlic clove, minced
09 -
1 teaspoon dried ground oregano
10 -
0.5 teaspoon kosher salt
11 -
Pinch of ground black pepper
# Instructions:
01 -
Cook the tortellini in a large pot of salted boiling water according to package instructions. Drain well and rinse under cold water to stop cooking, then set aside.
02 -
Whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, kosher salt, and black pepper in a small bowl until the vinaigrette is emulsified.
03 -
In a spacious mixing bowl, add the cooled tortellini, peas, chopped herbs, shredded Parmesan cheese, and arugula.
04 -
Pour the prepared vinaigrette over the salad ingredients. Toss gently until all components are evenly coated.
05 -
Present the salad chilled or at room temperature for optimal flavor.
# Notes:
01 -
For best texture, add the arugula just before serving if preparing in advance.
02 -
Leftovers can be stored covered in the refrigerator for up to 2 days.