Vegan Tortellini Salad Recipe
This vegan tortellini salad is loaded with fresh veggies and tossed in a tangy homemade Italian dressing. Quick, flavorful, and perfect for summer BBQs, weeknight dinners, or meal prepped lunches.
Servings 4 servings
Calories 318kcal
Equipment
- Mini Perfect Pot
- Mixing bowls
Ingredients
For the pasta salad
- 9 ounces vegan cheese tortellini
- 1 cup cherry tomatoes halved
- ½ orange bell pepper diced
- ¼ English cucumber quartered
- ¼ red onion thinly sliced
- 2 tablespoon sliced kalamata olives
For the dressing
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the vegan tortellini al dente according to the package directions. Drain in a colander and rinse under cool water.
- As the vegan tortellini cooks, prep the veggies and whisk the dressing together in a small-medium bowl.
- In a large bowl, combine the cooked tortellini with the prepared pasta salad ingredients.
- Add about half of the dressing and stir gently to fully coat. Season to taste, adding more salt, pepper, and dressing if needed.
Notes
If time allows, cover and refrigerate the tortellini pasta salad for at least 1–2 hours before serving. Store in an airtight container in the refrigerator for 3-4 days.
