Tortellinis, fresh tomatoes, and asparagus are tossed in an herbal Green Goddess dressing and topped with parmesan cheese. This 20 minute meal meatless meal is how you get dinner done!Jump to Recipe
Green Goddess Tortellini Salad
The quickest way to my heart is a mean pasta dish. I love the warmth pasta brings to the table, and the food coma that follows shortly after. Tortellinis have a special place in my heart.
My (great) Grandma Lee always had a piping hot bowl of Cappalletti soup topped with loads of grated parmesan cheese ready for me as soon as I walked in my door. She’d ask “are you hungry?” rhetorically as she handed you a spoon.
Grandma Lee’s verson of cappalletti soup used tortellinis instead, since they are easier to find in the grocery store. Cappallettis and tortellinis are very similar in size, shape and texture, but they can differ in flavor and varieties of their filling.
Tortellinis are quick and easy to cook and make for a fabulous base for meatless meals. I couldn’t resist making an excuse to whip up a tortellini salad when I saw Barilla’s Collezione Three Cheese Tortellinis are preservative free.
Ingredients for Green Goddess Tortellini Salad
- Cheese filled tortellinis- since this recipe is a meatless one, I opted for the cheese filled tortellinis.
- Green Goddess dressing- an easy dressing to whip up in the blender! Simply combine sour cream, basil, parsely, green onions, garlic, lemon juice, worchestire sauce, and white wine vinegar in a blender and blend until smooth!
- Raw asparagus- I like dishes with a variety of texture, so adding pops of fresh crunch was a must. Raw asparagus provides a light flavor and the perfect crunch.
- Cherry tomatoes- in addition to raw asparagus, the fresh cherry tomatoes add a little more flavor and beautiful color!
- Parmesan cheese- everything tastes better with a little parmesan cheese sprinkled on top- this dish is no exception!
Tips to make Green Goddess Tortellini Salad
We all lead busy lives. Here’s the scoop: this already easy and quick 20 minute meatless meal can be made even easier!
- Make the green goddess dressing ahead of time. Make the dressing on a weekend meal prep day if that makes things easier for you. This dressing only takes a few minutes to put make since it only requires a few ingredients and a quick swirl in the blender.
- You can store the green goddess dressing for up to two weeks in the fridge. Make sure to put it in a (preferably glass) airtight container and label the date.
- Make the whole dish ahead of time. This green goddess tortellini salad tastes really delish when it’s fresh and warm What surprised me was how much the flavor developed when it’s enjoyed as a cold tortellini salad! This makes for an easy dish to prepare ahead of time, and for cold lunches to take to work!
How to make Green Goddess Tortellini Salad step by step
- Mise en place. Everything in place. Gather all your ingredients and place them in your work space. You will need dried tortellinis, sour cream, basil, parsley, green onions, garlic, lemon, worcestershire sauce, white wine vinegar, olive oil, salt, asparagus and cherry tomatoes.
- Grab your equipment. A pot to boil the tortellinis, a strainer, a sharp knife, cutting board, and a small blender is all you need!
- Boil the tortellinis. The tortellinis only take a few minutes to boil, and that’s the longest part of this recipe. Be sure to generously salt the boiling water before tossing the tortellinis in.
- Make the green goddess dressing. Toss some sour cream, basil, parsley, green onions, garlic, lemon juice, worcestershire sauce, white wine vinegar and olive oil in a blender. Blend for about 30 seconds, or until smooth. There, now the dressing is done! Easy, right?
- Chop the asparagus and cherry tomatoes. Use a hand bundle of asparagus, or about 1 heaping cup. Remove the bottom 2 inches of the asparagus and discard. Chop the rest of the asparagus into bite sized pieces. Halve the cherry tomatoes. Place the vegetables in a bowl.
- Strain the tortellinis. Once the tortellinis are stained, add them to the bowl with the asparagus and cherry tomatoes.
- Add the green goddess dressing. Use a rubber or wooden spatula to gently toss the tortellini salad with the green goddess dressing. Make sure to evenly coat everything.
- Serve with parmesan cheese. For a more layered flavor, add parmesan cheese to highlight all the delicious notes in the green goddess dressing.
How to store Green Goddess Tortellini Salad
In the fridge
Store green goddess dressing in the fridge for up to 2 weeks. If you have mixed everything and want to store the green goddess tortellini salad, store in an airtight container for up to 7 days. After 2 or three days, the asparagus and tomatoes will wilt since they are cut, so eat up!
What goes with Green Goddess Tortellini Salad
- Rosemary Garlic Dinner Rolls are a perfect addition to any pasta dish and are made easily in a cast iron pan!
- Oven Roasted Vegetables With Thyme is a delicious way to get jam pack your daily veggie serving in!
- Roasted Parmesan Green Beans are a huge hit in this house and pair well with basically any dinner.
- Grilled Summer Vegetables are a perfect way to use up the rest of the bunch of asparagus.
More Backyard Bohemian Classics
- Caramel Dutch Apple Pie
- Chorizo and Shrimp Quesadillas with Margarita Guacamole
- Vegetable Stir Fry
- Creamy Spinach and Artichoke Chicken Skillet
- Loaded Vegetable Fajita Bowl
Green Goddess Tortellini Salad
Tortellinis, fresh tomatoes, and asparagus are tossed in an herbal Green Goddess dressing and topped with parmesan cheese. This 20 minute meal meatless meal is how you get dinner done!
- 225 grams package of dried tortellini
- 1 batch of Green Goddess Dressing Recipe link in notes
- 1 cup chopped asparagus
- 1 cup cherry tomatoes halved
Bring a large pot of water to a boil. Add a generous about of salt to the water, and place the lid on the pot. When the water is rapidly boiling, add the tortellinis and cook according to package instructions.
While the tortellinis are cooking, combine all the green goddess dressing ingredients in a blender and blend until smooth.
Halve the tomatoes. Chop the bottom two inches off the asparagus and discard. Chop the rest of the asparagus to bite sized pieces. Toss the asparagus and the cherry tomatoes in a bowl.
Drain the tortellinis and add to the bowl. Use a wooden spatula and gently incorporate the green goddess dressing until everything is evenly coated. Serve topped with parmesan cheese.
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