Vegan Tortellini Pasta Salad
Yield
6–8 servings
Total Time
35–40 minutes (plus optional chill time)
Ingredients
Pasta
-
20 oz vegan cheese tortellini (fresh or refrigerated)
-
1 tablespoon salt (for pasta water)
Vegetables
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
½ cup red bell pepper, diced
-
¼ cup red onion, finely diced
-
½ cup sliced black olives
-
¼ cup fresh basil, chopped
Optional Add-Ins
-
½ cup marinated artichoke hearts, chopped
-
¼ cup vegan parmesan
-
½ cup chickpeas (for protein boost)
Creamy Vegan Italian Dressing
Ingredients
-
¾ cup vegan mayonnaise
-
2 tablespoons olive oil
-
2 tablespoons red wine vinegar
-
1 teaspoon Dijon mustard
-
1 teaspoon maple syrup (balances acidity)
-
1 teaspoon Italian seasoning
-
½ teaspoon garlic powder
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
1–2 tablespoons water (to thin, if needed)
Equipment
-
Large pot
-
Colander
-
Large mixing bowl
-
Small whisk or jar with lid
Step-by-Step Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil.
Add tortellini and cook according to package instructions (usually 3–5 minutes for fresh).
Drain immediately and rinse under cold water to stop cooking.
Drain thoroughly to prevent watery salad.
Spread on a tray for 5–10 minutes to cool completely.
2. Prepare the Vegetables
While pasta cools:
-
Halve tomatoes
-
Dice cucumber and bell pepper
-
Finely chop red onion
-
Slice olives
-
Chop basil
Pat vegetables dry if watery.
3. Make the Dressing
In a bowl, whisk together:
-
Vegan mayonnaise
-
Olive oil
-
Red wine vinegar
-
Dijon
-
Maple syrup
-
Seasonings
Add water 1 tablespoon at a time until creamy but pourable.
Taste and adjust salt or vinegar.
4. Assemble the Salad
In a large bowl, combine:
-
Cooled tortellini
-
Vegetables
-
Optional add-ins
Pour dressing over the top.
Gently fold until evenly coated.
5. Chill (Recommended)
Cover and refrigerate at least 30–60 minutes before serving.
This allows flavors to meld and improves texture.
Before Serving
Stir gently.
If salad seems dry, add:
-
1–2 tablespoons olive oil
or -
A spoonful of vegan mayo
Adjust salt if needed.
Flavor Variations
Pesto Style
Replace dressing with:
-
½ cup vegan basil pesto
-
2 tablespoons lemon juice
-
2 tablespoons olive oil
Mediterranean Version
Add:
-
½ cup vegan feta
-
Extra olives
-
1 tablespoon fresh oregano
Tangy Oil-Based Version (No Mayo)
Whisk:
-
¼ cup olive oil
-
3 tablespoons red wine vinegar
-
1 teaspoon Dijon
-
1 teaspoon Italian seasoning
-
½ teaspoon salt
Storage
-
Refrigerate up to 4 days
-
Stir before serving
-
Best served chilled
