Recipes

Green Goddess Tortellini Salad

Bright, herbaceous, and endlessly adaptable, this showstopper salad brings the farmers’ market to your dinner table. The creamy dressing transforms simple ingredients into something extraordinary, while the combination of tender pasta and crisp vegetables creates textural magic. Make it ahead for easy entertaining or enjoy it as a light yet satisfying meal on its own.

Ingredients

Green Goddess Dressing (makes 1¼ cups)

1 cup plain full fat plain Greek yogurt
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
1 cup lightly packed fresh herbs (any combination of cilantro, parsley, dill, mint, basil)
1 medium scallion, sliced
1 medium garlic clove, peeled & roughly chopped
1 jalapeño, seeded and roughly chopped (about 2 tablespoons)
¾ teaspoon kosher salt
¼ teaspoon ground black pepper

Salad

1lb Armanino Cheese Tortellini
3 large handfuls baby arugula
½ cup fresh herb leaves (any combination of cilantro, basil, parsley, dill)
1 tablespoon extra-virgin olive oil
juice of ½ lemon
kosher salt
½ cup snap peas, strings removed & cut into bite size pieces
½ cups sliced asparagus (tough stems removed and discarded)
½ cup English cucumber, ½-inch thick slices & quartered
¼ cup frozen peas, defrosted
¼ cup sliced radishes
1 avocado, peeled and diced
one 14oz can garbanzo beans, drained and rinsed
1 medium scallion, thinly sliced
½ cup crumbled feta

Directions

For the dressing: add all of the dressing ingredients to a food processor bowl and process until smooth and green with tiny flecks of herbs, scraping the bowl several times. Taste, and add more salt or pepper if desired. Set aside until needed or cover and refrigerate up to a week.
Fill a large pot with water and add a good pinch of salt. Bring it to a boil over high heat. Add the tortellini and cook for 2 minutes. Drain then spread the tortellini on a sheet pan to fully cool.
In a separate bowl, toss the cooled tortellini with several big spoonfuls of the green goddess dressing. Add more dressing to fully coat.
For the salad: In a large salad bowl, add the arugula and herbs leaves; add the olive oil, a good pinch of salt and the juice from ½ lemon. Toss to combine.
To the bowl, add the garbanzo beans, ¾ of the vegetables (reserving the remaining to sprinkle on top), and half the dressed tortellini; toss to combine.
Pile the remaining dressed tortellini on top and sprinkle the reserved vegetables on top around the salad along with the feta.
Serve immediately. To make ahead, prep everything but hold off dressing the arugula until the last moment so it doesn’t wilt.

Chef’s Tips

Feel free to work your favorite vegetables in the mix as the season dictates – thinly sliced fennel, yellow squash, cherry tomatoes, bell peppers, broccoli, shaved brussels sprouts.
Extra dressing? It makes a very nice chicken salad, toss with cooked shrimp or drizzle on leftover sliced steak or chicken.