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Green Goddess Tortellini Salad Recipe

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4.4 from 37 reviews

A refreshing and vibrant Green Goddess Tortellini Salad combining tender tortellini pasta with crisp vegetables, peppery arugula, and a creamy, herbaceous Green Goddess dressing. Perfect for a light lunch or a colorful side dish, this salad is ready in 30 minutes and can be served immediately or chilled for later enjoyment.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Green Goddess Dressing

  • 1 batch Green Goddess Dressing (herbaceous creamy dressing with mayonnaise, sour cream, herbs, lemon juice, and anchovy – ingredients not detailed here)

Pasta

  • 2 packages (8 to 10 ounces each) spinach or cheese tortellini
  • 1 teaspoon salt, more to taste

Vegetables & Greens

  • 3 cups tender vegetables (such as blanched green beans, snap peas, or asparagus – vegetables to taste)
  • 2 handfuls baby arugula

Seasonings & Finishings

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Lemon zest (about ¼ of a medium lemon)
  • Flaky sea salt, to taste (optional)

Instructions

  1. Boil Water: Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. If blanching vegetables, prepare an ice bath by filling a large bowl with ice and water and set aside.
  2. Prepare Dressing: Meanwhile, prepare the Green Goddess dressing as per your recipe and set it aside.
  3. Cook Tortellini: Once water is boiling, cook the tortellini according to package directions. If using fresh vegetables without blanching, strain tortellini as usual once cooked.
  4. Blanch Vegetables (if applicable): Use the same boiling water to blanch vegetables. Using a slotted spoon, transfer tortellini to a strainer and set aside. Add vegetables to boiling water and cook for 4 to 6 minutes until tender but still crisp. Strain and immediately dunk into the ice bath to cool. After 5 minutes, drain well.
  5. Cool Tortellini: Rinse the warm tortellini under cool running water to stop cooking and prevent sticking. Set aside.
  6. Toss Greens and Vegetables: In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir well and season liberally with salt to taste. Set aside.
  7. Dress the Tortellini: In the empty cooking pot, add the cooked tortellini and the Green Goddess dressing. Gently stir until tortellini is evenly coated with dressing.
  8. Assemble Salad: On a large serving platter, pour half of the dressed tortellini slightly off-center. Gently pile half of the arugula vegetable mixture on top and to the side. Repeat layering with remaining tortellini and arugula mixture. Finely grate lemon zest over the salad and finish with a light sprinkle of flaky sea salt if desired.
  9. Serve or Store: Serve the salad promptly for best freshness, or refrigerate. Best consumed within 2 hours but can be kept up to 4 days refrigerated.

Notes

  • You can blanch your choice of tender vegetables such as green beans, asparagus, or snap peas for a crisp-tender texture.
  • The salad is best served fresh but can be stored refrigerated for up to 4 days.
  • Adjust seasoning with flaky sea salt and lemon zest to your preference for brightness and saltiness.
  • If unable to find Green Goddess dressing, a mixture of mayonnaise, sour cream or yogurt, lemon juice, garlic, anchovy paste, and fresh herbs like chives, tarragon, and parsley can be prepared.
  • Use fresh or frozen tortellini; just adjust cooking time as per package instructions.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/green-goddess-tortellini-salad-recipe/