Spring Tortellini Salad

Originally posted on https://www.twopeasandtheirpod.com/spring-tortellini-salad/

Ingredients

• For the dressing:
• 1/2 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• For the salad:
• 3/4 lb asparagus, woody ends trimmed and cut into 1-inch pieces
• 1 cup frozen green peas
• 1 lb cheese tortellini, frozen or fresh
• 3 cups arugula
• 12 oz jarred artichoke hearts
• 3 green onions, finely sliced
• 1/2 cup basil leaves, chopped
• Freshly grated Parmesan cheese, for garnish

Directions

• In a small bowl, combine the olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, honey, mustard, salt and pepper. Whisk until well combined. Set aside.
• Fill a large bowl with ice water.
• Bring a large pot of salted water to a boil. Add the asparagus to the boiling water and cook for 2 minutes. Add the frozen peas and stir, only cook for a few seconds, until they turn bright green. Use a slotted spoon to transfer the asparagus and peas to the bowl of ice water.
• Bring the water in the pot back up to a boil. Add the tortellini and cook according to package directions. Use a colander to drain the tortellini.
• Pour the tortellini in a large bowl. Drizzle with half of the dressing and stir until well coated.
• Drain the asparagus and peas and add them to the tortellini. Add the arugula, artichoke hearts, green onions, and basil. Drizzle with the remaining dressing and stir until well coated.
• Season with salt and pepper and garnish with Parmesan cheese. Serve.