Vegan Tortellini Pasta Salad

Why you'll love this recipe

Here's why you'll want to add this easy tortellini pasta salad to your summer rotation:

• Great side dish: Enjoy it as a light dinner or hearty lunch the next day, or serve it as a flavorful side for summer gatherings and cookouts.
• Customizable: It's easy to adapt based on what's in season or what you have on hand. Mix in your favorite fresh veggies, protein, and herbs for endless options.
• Make-ahead friendly: This refreshing, crowd-pleasing salad can be made several hours or even a day in advance, perfect for busy days or entertaining.

Ingredient notes

Here's what you need to make vegan cheese tortellini salad, plus my recommendations and suggested substitutions.

• Vegan Cheese Tortellini: I love the Kite Hill vegan tortellini from Whole Foods or Sprouts. It has a rich, creamy filling and cooks up beautifully. Be sure to boil it just until al dente. Overcooking makes it too soft and prone to falling apart when tossed with the dressing or stored overnight.
• Tomatoes: Juicy cherry or grape tomatoes add a burst of sweetness and color. Slice them in half so they mix evenly and release a little juice into the dressing.
• Bell Pepper: Crisp bell peppers bring crunch and a pop of brightness. Red, orange, or yellow peppers are sweeter than green. Use your favorite or mix colors for visual appeal.
• Cucumber: English or Persian cucumbers are best for pasta salads because they're tender, mostly seedless, and don't water down the dressing. No need to peel them unless you prefer.
• Red Onion: Thinly sliced red onion adds a sharp, tangy bite that balances the creamy plant-based tortellini. If you find raw onion too strong, soak the slices in cold water for 10 minutes to mellow the flavor.
• Olives: Kalamata olives add a salty, briny contrast. Slice them or leave them whole depending on your texture preference.
• Dressing: This flavorful homemade dressing combines olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper. Shake or whisk until emulsified. For a lighter, citrusy twist, swap the vinegar for fresh lemon juice or add a teaspoon of maple syrup for balance.

Kite Hill TortelliniThis vegan tortellini is made with decadent almond milk ricotta. It's non dairy, soy free, non-GMO project verified with no artificial flavors or preservatives.Buy Now

How to make vegan tortellini salad

This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.

Step 1: Cook the vegan tortellini

Bring a pot of salted water to a boil and cook the vegan tortellini according to the package directions until al dente. Be careful not to overcook, you want the pasta tender but still firm. Drain in a colander and rinse under cool water to stop the cooking process and keep the tortellini from sticking together.

Step 2: Prep the dressing and veggies

While the pasta cooks, chop your vegetables and whisk the dressing ingredients together in a small bowl until smooth and well combined. This helps the flavors blend by the time you're ready to toss everything together.

Step 3: Assemble the salad

In a large mixing bowl, combine the cooled tortellini with the tomatoes, cucumber, bell pepper, onion, and olives. Pour in about half of the dressing and toss gently to coat everything evenly.

Step 4: Chill and serve

Cover and refrigerate the pasta salad for at least 1-2 hours before serving. This gives the flavors time to meld. Before serving, toss again with the remaining dressing and adjust the seasoning with more salt and pepper, if needed.

Cooking tips

I've tested this recipe several times in my kitchen so you can recreate it easily in yours. Follow these tips for the best results:

• Don't overcook the tortellini: Cook it just until al dente to keep the pasta from falling apart or turning mushy.
• Rinse with cold water: Do this right after draining to stop the cooking process and prevent the tortellini from sticking together.
• Let the flavors develop: Chill the pasta salad in the fridge for at least 1-2 hours before serving so the dressing soaks in and the flavors meld together.
• Toss with extra dressing before serving: The pasta will absorb some of the dressing as it chills, so set a little aside to refresh it just before serving.

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Planning a potluck? Try my other easy sides like a classic veggie pasta salad, smoked corn on the cob, cucumber onion salad, vegan macaroni salad, and mango habanero salsa.