Description
For the Pasta Salad:
12 oz cheese tortellini
1 cup cherry tomatoes, halved
2 cups baby arugula or spinach
1/4 cup red onion, thinly sliced
1/4 cup fresh basil, chopped
1/3 cup toasted pine nuts
For the Whipped Ricotta:
1 cup ricotta cheese
1 tbsp olive oil
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
For the Lemon Herb Dressing:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Directions:
Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
In a blender or food processor, blend ricotta, olive oil, lemon zest, salt, and black pepper until smooth and creamy. Set aside.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, oregano, salt, and black pepper.
In a large mixing bowl, combine cooled tortellini, cherry tomatoes, arugula, red onion, basil, and toasted pine nuts.
Drizzle the lemon herb dressing over the salad and toss to combine.
Serve with a dollop of whipped ricotta on top, or mix it into the salad for a creamy texture.
Enjoy this bright and refreshing pasta salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the 12 oz of cheese tortellini and cook according to the package directions, usually 3-5 minutes for fresh or 7-10 for frozen, until al dente. Drain and immediately rinse under cold running water to stop the cooking and cool the pasta completely.
2. Make the Whipped Ricotta: While the pasta cooks, add 1 cup of ricotta cheese, 1 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper to a blender or food processor. Blend on high for 30-60 seconds until the mixture is completely smooth, light, and creamy. Transfer to a bowl and set aside.
3. Prepare the Dressing: In a small bowl or jar, combine 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until the dressing is fully emulsified.
4. Assemble the Salad: In your largest mixing bowl, combine the cooled tortellini, 1 cup of halved cherry tomatoes, 2 cups of baby arugula, 1/4 cup of thinly sliced red onion, 1/4 cup of chopped fresh basil, and 1/3 cup of toasted pine nuts.
5. Dress and Serve: Pour the prepared lemon herb dressing over the salad ingredients. Gently toss everything together until evenly coated. Divide among plates or bowls and top each serving with a generous dollop of the whipped ricotta.
Serving Suggestions
This versatile pasta salad shines as a main dish for a light lunch or a standout side. For a summer barbecue, serve it alongside grilled chicken or shrimp. To make it a heartier meal, add shredded rotisserie chicken or canned chickpeas directly into the mix. For an elegant appetizer, spoon the whipped ricotta onto a platter, top with the dressed salad, and serve with crostini for scooping.
How-to Summary
Cook and cool tortellini. Blend ricotta with oil, zest, salt, and pepper until smooth. Whisk oil, lemon juice, honey, mustard, and herbs for the dressing. Combine pasta, veggies, and nuts in a bowl. Toss with dressing and serve topped with whipped ricotta.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, but for best texture, prepare components separately. Store cooled pasta, chopped veggies, dressing, and whipped ricotta in airtight containers in the fridge for up to 2 days. Assemble and toss just before serving.
What can I substitute for pine nuts? Toasted slivered almonds, walnuts, or sunflower seeds are excellent, budget-friendly alternatives that still provide a nice crunch.
Is there a dairy-free alternative to the whipped ricotta? Absolutely. For a similar creamy element, use a high-quality dairy-free ricotta or blend soaked cashews with lemon juice, olive oil, and nutritional yeast until smooth.
How do I prevent the arugula from wilting? Ensure the pasta is completely cool before mixing. You can also layer the arugula at the bottom of the serving bowl, place the dressed pasta on top, and gently fold it in right before serving.
Can I use a different pasta? Yes. Cheese-filled ravioli, farfalle (bow-tie), or rotini all work well. Adjust cooking times according to package instructions and ensure any substitute is cooled before dressing.
Common Mistakes to Avoid
Avoid rinsing the pasta with hot water; it must be cold to stop cooking and chill properly. Do not skip toasting the pine nuts, as this step unlocks their essential flavor and crunch. Do not blend the ricotta by hand; a blender or food processor is necessary to achieve the signature light, whipped texture. Finally, avoid dressing the salad hours in advance, as the arugula will wilt and the pasta can become soggy.
Conclusion
This Whipped Ricotta Tortellini Salad is a perfect harmony of fresh, vibrant flavors and satisfying textures. The creamy ricotta paired with the zesty lemon herb dressing elevates simple ingredients into a dish that feels both luxurious and effortless. It’s a reliable recipe that’s easily adaptable and guaranteed to impress at any gathering. Give it a try for your next meal—it’s sure to become a seasonal favorite.
