Tortelloni Salad with Asparagus, Tomatoes, and Peas

If you're looking for a fresh, colorful dish that's perfect for the warmer months, this gluten-free Tortellini Salad with Asparagus, Tomatoes & Peas is one you'll want to make on repeat. Tender gluten-free cheese tortellini is tossed with crisp asparagus, sweet peas, juicy tomatoes, peppery arugula, and a bright lemon balsamic vinaigrette for a pasta salad that's equal parts light, satisfying, and full of flavor.

Unlike traditional pasta salads that rely on heavy, creamy dressings, this recipe is tossed in a fresh lemon balsamic vinaigrette made with dense balsamic glaze, fresh lemon juice, garlic, Dijon mustard, and extra virgin olive oil. The dressing perfectly complements the rich four-cheese tortellini while allowing the fresh vegetables to shine. A sprinkle of Parmesan and fresh parsley ties everything together, creating a salad that's vibrant, balanced, and delicious in every bite.

Even if you don't follow a gluten-free lifestyle, this pasta salad is one everyone will love. The combination of pasta and vegetables creates a beautiful balance of flavors and textures, while the bright lemon balsamic vinaigrette keeps every bite fresh and vibrant. It's the kind of simple, seasonal recipe that feels elegant enough for entertaining but easy enough to make any day of the week.

Why You'll Love This Gluten-Free Tortellini Salad

• Fresh and flavorful: A bright lemon balsamic vinaigrette balances the creamy cheese tortellini and fresh spring vegetables.

• Easy to make: This pasta salad comes together with simple ingredients and requires minimal cooking.

• Perfect for entertaining: It's a beautiful side dish for brunches, potlucks, holidays, and summer gatherings.

• Naturally gluten-free: Made with gluten-free tortellini, this salad is a delicious option for those avoiding gluten without sacrificing flavor.

• Great for meal prep: The flavors develop as the salad rests, making it even better the next day.

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Tips for Success

• Don't overcook the asparagus. Cook it just until crisp-tender and bright green, then transfer it to an ice bath to preserve its color and texture.

• Season the pasta water. Since the tortellini is the base of the salad, well-seasoned cooking water helps build flavor from the beginning.

• Dress the salad gradually. Gluten-free pasta absorbs dressing as it sits, so start with most of the vinaigrette and reserve some to refresh the salad before serving.

• Let the salad rest before serving. Even 20–30 minutes in the refrigerator allows the flavors to blend together.

• Grate fresh Parmesan if possible. Freshly grated Parmesan melts into the salad better and adds more flavor than pre-shredded cheese.

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Recipe Variations

• Add protein: Toss in grilled chicken, shrimp, or chickpeas to turn this into a more filling main dish.

• Swap the greens: Replace arugula with baby spinach, kale, or fresh basil for a different flavor profile.

• Add more vegetables: Roasted zucchini, bell peppers, cucumbers, or artichoke hearts would all work well.

• Make it dairy-free: Use a dairy-free tortellini alternative and replace Parmesan with your favorite dairy-free cheese.

• Change the cheese: Try mozzarella pearls, feta, or goat cheese for a different twist.

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Storage Instructions

Store leftover gluten-free tortellini salad in an airtight container in the refrigerator for up to 3 days.

The tortellini will continue to absorb the vinaigrette as it sits, so the salad may need a quick refresh before serving. Toss with the reserved dressing, a splash of fresh lemon juice, or a drizzle of olive oil to bring the flavors back to life.

For best texture, add extra arugula or fresh herbs just before serving if making the salad ahead of time.

SALAD INGREDIENTS

2 (9 oz) pkg refrigerated gluten-free tortelloni

3 cups fresh asparagus, trimmed and cut into 1-inch pieces

1 cup frozen peas

2 cups grape tomatoes, halved

2 cups fresh baby arugula, roughly chopped

1/3 cup fresh Parmesan, grated, divided

1/3 cup fresh parsley, chopped, divided

VINAIGRETTE INGREDIENTS

2 1/2 Tbsp dense balsamic vinegar

1/4 cup fresh lemon juice

2 tsp fresh garlic, minced

1 tsp salt, more to taste 

1/2 tsp fresh ground black pepper, more to taste 

1/4 tsp crushed red pepper (optional)

1/2 cup extra virgin olive oil

HOW TO MAKE

Bring a large pot of generously salted water to a boil. Cook the gluten-free tortelloni according to the package directions until al dente.

Using a slotted spoon, transfer the cooked tortelloni to a large serving bowl, reserving the boiling water.

While the tortellini cooks, prepare a large bowl of ice water. Return the water to a boil and add the asparagus. Cook for 2–3 minutes, or until crisp-tender and bright green. During the last 30–60 seconds of cooking, stir in the frozen peas.

Immediately transfer the asparagus and peas to the ice bath to stop the cooking. Once chilled, drain well and pat dry with a clean kitchen towel or paper towels.

In a small bowl or mason jar, whisk together the balsamic glaze, lemon juice, lemon zest, Dijon mustard, garlic, salt, pepper, and crushed red pepper flakes, if using. Slowly stream in the olive oil while whisking continuously until the vinaigrette is smooth and emulsified.

Add the asparagus, peas, tomatoes, arugula, ¼ cup of the Parmesan, and ¼ cup of the parsley to the bowl with the tortellini.

Pour about three-quarters of the vinaigrette over the salad and gently toss until everything is evenly coated. Add additional vinaigrette as needed until the salad is lightly but thoroughly dressed.

Taste and adjust with additional salt, pepper, or a squeeze of fresh lemon juice, if desired.

Garnish with the remaining Parmesan, remaining parsley, and freshly cracked black pepper.

Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld. If serving after chilling for several hours, toss with the reserved vinaigrette just before serving to refresh the salad.