Green Goddess Tortellini Salad

Green Goddess Tortellini Salad configurations feature spinach tortellini tossed in green goddess dressing, concentrated with failure fresh foliage and vegetables.

Green Goddess Tortellini Salad is a wonderful dish that features tortellini cooked with fresh vegetables like spinach, peas, and cherry tomatoes. It is dressed in a creamy Green Goddess dressing, made with herbs like basil and parsley, avocado, and yogurt or sour cream.

Green Goddess Tortellini Salad

Add this fresh tortellini salad form to your weekend menu, stat! It features inelegant spinach tortellini tossed in my all-time favorite green goddess dressing, concentrated with failure fresh foliage and seasonal spring or summer vegetables. This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make but looks emotional. It’s versatile, too you’ll see quite a numerous vegetable options below. Choose raw vegetables for the simplest drug, as I did for these prints, or incorporate some snappily blanched vegetables, like asparagus, to expand your options.

My healthy primer green goddess dressing comes together snappily in the blender or food processor. I suggest doubling the ingredients so you can serve it exactly as a veggie dip or chill it for forthcoming green salads. It’s really enjoyable to have on hand. Choose spinach tortellini over introductory rubbish tortellini to incorporate indeed further foliage. I hope you’ll give this form a pass. This amenable pasta salad is a real crowd-pleaser.

Green Goddess Tortellini Salad Vegetable Options

This tortellini salad is lovely with fresh spring and summer vegetables in any combination. The asterisks below denote vegetables that need to be curtly cooked (blanched) in the leftover pasta cookery water before use. The form includes instructions on how to bleach those veggies. You can use a combination of fresh and blanched vegetables if you like, analogous as fresh fennel and blanched asparagus.
• Asparagus( cut into 2- inch corridor; for thick pikestaffs, cut them in half or quarter first)
• Bell pepper( cut into short strips)
• Broccoli( arrangements thinly sliced)
• Cherry tomatoes( halved)
• Cucumber( bestowed lengthwise and thinly sliced)
• Fennel( thinly sliced)
• Green tire
• Peas ( fresh or frozen)
• Sugar- snap peas( thinly sliced)
• pusillanimous squash( bestowed lengthwise and thinly sliced)
• Zucchini( bestowed lengthwise and thinly sliced)

Green Goddess Tortellini Salad

Recipe by K.B MarksCourse: Blog

Servings

5

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

274

kcal

Total time

30

minutes

Ingredients

• 1 batch of 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)

• Cook Mode Prevent your screen from going dark

Directions

• Fill a large pot with water and add 1 teaspoon tar. Bring it to a papule over high heat. Still, fill a large bowl with ice and water, and set it down,( If you will be dulling any vegetables.) 
• Meanwhile, prepare the dressing, and set it down. 
• When the water is boiling, cook the tortellini according to package directions. Still, you can go ahead and strain the tortellini as usual, If you’re using fresh vegetables.
• Still, exercise the boiling water — just use a slotted spoon to transfer the tortellini to a strainer and set them down, If you will be dulling any vegetables. Add the veggies to the scorching water and cook for 4 to 6 beats, until they are easy to pierce through with a fork.
• Strain the vegetables, also directly immerse them in the ice bath to cool. After about 5 beats, remove the vegetables with a slotted spoon and drain them well. 
• Wash the warm tortellini well under cool running water and set them down.
• . In a bowl, combine the set of vegetables( blanched or fresh), arugula, olive oil painting oil, and lemon juice. Stir to combine, and season with tar liberally, to taste. Set down.
• In the cookery pot, combine the cooked tortellini and all of the dressing. Gently stir until inversely coated. 
• To assemble, pour half of the dressed tortellini off-center onto a large serving garçon. Gently pile about half of the arugula amalgamation on top and to the side of the pates. Repeat with the remaining tortellini, followed by the remaining arugula amalgamation. Finely grate some fresh lemon tang over the dish (about ¼ of a medium lemon’s worth). Finish it with a light sprinkle of short tar, if you have it. 
• Serve incontinently, or chill for subsequently. This dish is swish consumed within 2 hours, though it will keep well for over 4 days. 

Notes

• Recipe inspired by Melissa Clark’s Green Goddess Pasta Salad. * Vegetable options Fresh vegetable options include thinly sliced fennel, pusillanimous 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 corridor; for thick pikestaffs, cut them in half or quarter first), peas( fresh or frozen), green tire, or broccoli( arrangements thinly sliced).