Tortellini Pasta Salad with Creamy Cottage Cheese Dressing
A bright, seasonal spring pasta salad with creamy cottage cheese dressing — ready in 20 minutes and packed with April's best vegetables.
Ingredients
- 10.7 oz 300g fresh cheese tortellini
- 7.1 oz 200g full fat cottage cheese
- 1 lemon juiced and zested
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2.1 oz 60g arugula
- 5.4 oz 150g fresh peas (or frozen, thawed)
- 7.1 oz 200g asparagus, woody ends removed
- 6-10 radishes thinly sliced
- 2 spring onions sliced
- 1.4 oz 40g pistachios, roughly chopped
Instructions
- Cook the tortellini according to package instructions. Drain, rinse under cold water and set aside to cool completely.
- Blanch the asparagus in boiling salted water for 2 minutes, then transfer immediately to ice cold water to stop the cooking. Drain and cut into bite-sized pieces. Blanch the peas for 1 minute and do the same.
- Make the dressing: blend the cottage cheese with the lemon juice, lemon zest and olive oil until completely smooth. Season generously with salt and black pepper.
- In a large bowl combine the cooled tortellini, arugula, asparagus, peas, radishes and spring onions. Pour the dressing over and toss gently to coat.
- Plate up and scatter the chopped pistachios generously on top. Finish with a little extra lemon zest and a drizzle of olive oil.
Notes
Blanching is key: don't skip the ice bath. It keeps the asparagus and peas a vibrant green which makes the salad look absolutely stunning.
Make ahead: keep the dressing separate and combine just before serving. Add the arugula and pistachios at the very last minute.
Vegan swap: use thick blended silken tofu instead of cottage cheese for an equally creamy result.
Storage: keeps in the fridge for up to 2 days. Store dressing separately for best results.