Cheese Tortellini – Spring Tortellini Salad


Spring Tortellini Salad

The perfect springtime dish using fresh vegetables and our Cheese Tortellini. SKU #81701
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 4 people


  • 2.0 lb. Cheese Tortellini 81701
  • ½ Cup Frozen peas thawed
  • ½ Cup Marinated Artichoke Hearts
  • ½ Cup Radish
  • 1 Cup Pea shoots
  • 2 Tbl Sunflower seeds toasted
  • ¼ Cup Peppercorn Ranch Dressing
  • 2 Tbl Fresh Dill
  • 2 Tbl Red Wine Vinegar
  • Salt & Pepper


  • Prepare vegetables. Cut radish ½” julienne cut, cut artichoke hearts into bite size pieces if necessary, chop fresh herbs.
  • Separately cook Tortellini. Bring 4 quarts of water to a rolling boil, add Tortellini and cook until internal temperature reaches 165˚F for approx. 2 1/2-3 minutes. Drain.
  • Quickly cool under cold running water and set aside.
  • Combine ranch dressing and red wine vinegar, set aside.
  • Fold together the dressing and pasta. Combine with all remaining ingredients and mix evenly.
  • Cover and refrigerate for best results. Add salt and pepper before serving to taste.


***Chef’s Notes***
  • Use any creamy ranch style dressing, a Parmesan peppercorn style is ideal.
    In place of, or in addition to pea shoots you can use arugula
  • In place of, or in addition to fresh dill, add your favorite fresh herbs such as parsley, basil, even mint.
  • Using marinated jarred artichoke hearts is best, you can even reserve some of the liquid to add to the dressing. About 1-2 tablespoons
  • If being made in advance, just before serving, add another tablespoon or two to brighten up the flavors and texture.
  • Add grilled chicken and make a complete meal vs a side item.
Keyword Dinner, lunch, Spring, Tortellini
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