Full of bright flavors, this gluten-free TORTELLONI SALAD WITH ASPARAGUS, TOMATOES, AND PEAS is a must make! It’s substantial enough to be a meal on its own, or served as a side dish to complement your favorite protein. This recipe makes enough to serve at a party, or to have as leftovers for a few days!
SIDE NOTE: Tortelloni is similar to tortellini, it’s just larger in size. And typically, tortelloni is cheese-filled, while tortellini is more commonly meat-filled.
INGREDIENTS
2 (9 oz) pkg refrigerated gluten-free tortelloni (I use Taste Republic four cheese)
3 cups fresh asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas
2 cups grape tomatoes, halved
2 cups fresh arugula
1/4 cup Parmesan, grated, for garnish, more to taste
1/4 cup fresh parsley, chopped, for garnish, more to taste
VINAIGRETTE INGREDIENTS
3 Tbsp balsamic vinegar
3 Tbsp fresh lemon juice
1 tsp garlic, minced
1 tsp salt, more to taste
1/2 tsp fresh ground black pepper, more to taste
1/4 tsp crushed red pepper (optional)
1/4 cup extra virgin olive oil
HOW TO MAKE
-Cook the tortellini according to package instructions.
-While tortellini is cooking, fill a large bowl with ice water for asparagus and peas.
-Remove the tortellini from the water and set aside.
-In the same pot of water, add the asparagus, and cook for 3 minutes.
-After 3 minutes, add the peas, and cook for 30 seconds to 1 minute. Peas should be bright green in color.
-Remove asparagus and peas from water and place in ice bath.
-Into a large bowl, add cooked tortellini, asparagus, peas, tomatoes, and arugula.
-In a small bowl, add all vinaigrette ingredients except olive oil, and start to whisk together.
-Slowly add the olive oil, continuing to whisk the whole time until well combined.
-Pour vinaigrette over salad, and toss to cover entire salad.
-Garnish with fresh Parmesan and fresh parsley.
-Serve immediately or chilled.
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