Vegan Tortellini Salad

5 from 1 vote

Looking to up your pasta salad game? You need to make this vegan tortellini salad! It's packed with fresh veggies, basil, and vegan cheese tortellini in vinaigrette dressing.

Prep Time12

Cook Time10

Total Time22

Course: Salad, Side

Cuisine: American, Italian

Servings:

Calories: 306kcal

Author: Alissa Saenz

Ingredients

2 (9 ounce/255 gram) packages vegan cheese tortellini
½ red onion, sliced into strips
2 cups cherry tomatoes, halved
1 medium orange bell pepper, diced
½ medium cucumber, diced
⅓ cup Kalamata olives, halved
½ cup fresh basil, chopped
¼ cup flat leaf parsley, chopped
Salt and pepper, to taste

For the Dressing

½ cup olive oil
¼ cup red wine vinegar
1 tablespooon Dijon mustard
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Bring a large pot of water to a boil, then add the tortellini. Cook the tortellini according to the package directions and drain it into a colander when it's done. Rinse it under cool water.
While the tortellini cooks, place all of the dressing ingredients into a jar or container with a lid, such as a mason jar. Shake until the ingredients are well mixed.
Optional step: Place the sliced onion into a small bowl and cover it with cold water. Let it sit for 10 minutes while you prep the other ingredients, then drain and rinse the onion. This step will reduce the raw onion bite.
Place the tortellini into a large bowl. Add the cherry tomatoes, bell pepper, cucumber, olives, basil and parsley. Add the dressing and toss to combine the ingredients (Note 1).
Season the salad with salt and pepper to taste. Serve immediately or cover the bowl and chill for later (Note 2).

Notes

This recipe makes a generous amount of dressing. You don't have to use it all if you don't want to. Leftover dressing will keep for at least a week in an airtight container in the fridge.
I like this salad best when it's been chilling for about a day.

Nutrition