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)
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.)
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.
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.
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.
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.
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.
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.
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.