Tortellini Salad Recipe

Name: Tortellini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sea salt; 16 ounces fresh ricotta-stuffed tortellini; 8 -10 asparagus spears, trimmed and cut into 1-inch pieces; 12 head broccoli or 12 head equivalent Broccolini, cut into small bite-sized trees; 1 small garlic clove; 2 tablespoons fresh lemon juice; ¼ cup extra-virgin olive oil; 1 small handful fresh cilantro (about 1/4 cup) or 1 small mint, chopped (about 1/4 cup); 1 small handful of fresh mixed sprouts (any kind); 1 ounce toasted pine nuts or 1 ounce almonds; 1 medium ripe avocado, peeled and sliced into small pieces

Servings: persons

sea salt
16 ounces fresh ricotta-stuffed tortellini
8 -10 asparagus spears, trimmed and cut into 1-inch pieces
12 head broccoli or 12 head equivalent Broccolini, cut into small bite-sized trees
1 small garlic clove
2 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
1 small handful fresh cilantro (about 1/4 cup) or 1 small mint, chopped (about 1/4 cup)
1 small handful of fresh mixed sprouts (any kind)
1 ounce toasted pine nuts or 1 ounce almonds
1 medium ripe avocado, peeled and sliced into small pieces

1
Bring a large pot of water to a boil.
2
Salt generously, add the tortellini, then cook acccording to package directions.
3
About 30 (to 60) seconds before the pasta is finished cooking, stir the asparagus and broccoli pieces into the pot.
4
Finish cooking, drain, and run under cold water just long enough to stop the cooking.
5
Set aside or refrigerate until ready to dress and serve.
6
To make the dressing, mash the garlic along with a big pinch of salt to make a paste, using the flat side of a heavy knife.
7
Whisk together the garlic paste, lemon juice, olive oil, and more salt, if needed.
8
Set aside.
9
Note: I just make the drressing in a mini food processor, not mashing the garlic into a paste first.
10
When ready to serve, toss the pasta and vegetable mixture with the cilantro and about half of the dressing.
11
Add more dressing if needed, then add the sprouts, nuts, and avocado.
12
Toss again very gently a couple of times to distribute everything, then serve.
13
Use the extra dressing to refresh leftovers the next day.

1262

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: sea salt, 16 ounces fresh ricotta-stuffed tortellini, 8 -10 asparagus spears, trimmed and cut into 1-inch pieces, 12 head broccoli or 12 head equivalent Broccolini, cut into small bite-sized trees, and more.

Yes, Tortellini Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tortellini Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions