Green Goddess Tortellini Salad Recipe

This vegetarian tortellini salad is layered with lemony fresh greens and seasoned vegetables and cheesy spinach tortellini tossed in healthy homemade green goddess dressing.

– 1 batch Green Goddess Dressing – 2 packages (8 to 10 ounces each) spinach or cheese tortellini  – 1 teaspoon salt, more to taste – 3 cups spring vegetables* – 2 handfuls of baby arugula – 1 tablespoon extra-virgin olive oil – 1 tablespoon lemon juice – Lemon zest – Flaky sea salt, to taste (optional)


Step 1


Add 1 teaspoon salt to a large pot of water. Boil it on high. (Set aside a large bowl of ice and water for vegetable blanching.)

Step 2

Make the dressing and set it aside.  Tortellini should be cooked according to package directions once the water is boiling. If using fresh vegetables, strain the tortellini as usual.

Step 3

Reuse the boiling water to blanch vegetables—use a slotted spoon to transfer the tortellini to a strainer and set aside. Add the vegetables to the boiling water and cook for 4–6 minutes until fork-tender.

Step 4

After straining, pop the vegetables in the ice bath to cool. Drain the vegetables with a slotted spoon after 5 minutes. Set aside warm tortellini after a thorough rinse under cool water.

Step 5

Mix blanched or fresh vegetables, rocket, olive oil and lemon juice in a bowl. Mix well and salt to taste. Set aside. Mix the tortellini and dressing in the pot. Coat evenly with gentle stirring.

Step 6

Pour half the dressed tortellini off-center onto a large platter to assemble. Gently place half the rocket mixture on top and around the noodles. Continue with the remaining tortellini and rocket mixture.

Step 7

Grate about ¼ of a medium lemon's worth of fresh lemon zest very finely over the dish. If you have flaky salt, add a little bit to the end.

Step 8

Serve right away or put in the fridge to enjoy later. Though it tastes best right away, this dish will keep well for up to 4 days.

See Also

Spinach Artichoke Lasagna Recipe