Spring Tortellini Salad
Spring Tortellini Salad
One of the great things about pasta is that it can be eaten warm or cold. Tortellini for example is great served warm, it’s fantastic in soup and really yummy in salads! So I’ve decided to call this dish a salad. It’s filled with lots of spring vegetables, fresh herbs and dressed with a light and tangy vinaigrette. It’s very easy to make and can be served warm as a pasta dish or cold as a pasta salad. It will be delicious whichever way you choose to enjoy it!
Serves 2
Ingredients
1 package (255 g) Vegan Tortellini (I used Kite Hill)
1 cup (110 g) Asparagus cut
1 large Carrot sliced
1/2 cup (73 g) frozen Peas thawed or you can use fresh
1 Tbsp (15 g) fresh Parsley chopped
2 tsp (10 g) fresh Thyme chopped
2 tsp (10 g) fresh Dill chopped
1/2 tbsp (7.5 g) Vegan Butter
Salt & Pepper to tatse
Herbed Vinaigrette
1/4 cup (60 ml) good Olive Oil
1 Tbsp (15 g) Dijon Mustard
1 1/4 (18 ml) Tbsp White Balsamic Vinegar
1/2 tsp (2.5 g) fresh Thyme
1/2 tsp (2.5 g) fresh Dill
Salt & Pepper to taste
Optional: Make the dressing creamy by adding 2 tsp of vegan heavy whipping cream, coconut cream or cashew cream.
Cashew Cream can be made by soaking 1/2 cup raw cashews in hot water for 30 minutes then blending the drained and rinsed cashews with either 1/3 cup water or plant milk until completely smooth and creamy. Add more liquid (1-2 Tbsp) if needed. Refrigerate any unused cream for 3-5 days.
Directions
1. Make the vinaigrette by mixing together all of the ingredients except the oil. While whisking, slowly add in the oil until everything comes together or emulsifies. Set aside.
2. Melt the butter on medium low heat in a large skillet. Add the asparagus, carrots and 1 tsp each of the dill and thyme. Cook for about 5-8 minutes or until the vegetables start to become tender. (Be careful not to over cook them, they should have a little bite).
3. While the vegetables are sautéing, cook the tortellini according to package directions. Once cooked add them to the vegetables along with the thawed peas and mix well. Pour the vinaigrette over everything and heat through for 2-3 minutes.
4. Toss with the remaining chopped dill, thyme and parsley. Serve warm, room temperature or even chilled.
