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
