Tomato Basil Tortellini Salad (members only)
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This Tomato Basil Tortellini Salad is made with chilled vegan tortellini, cherry tomatoes, balsamic, garlic & fresh herbs. The perfect summer salad!
This Tomato Basil Tortellini Salad is the perfect salad recipe to bring to a BBQ or a picnic. It is hearty, but has fresh flavors. And it can be prepped ahead of time & is easy to transport. The combination of vegan tortellini, tomatoes, balsamic, garlic & herbs is a delicious flavor profile that everyone loves!
here’s what you need
ingredients
- vegan tortellini
- cherry tomatoes
- red onion
- garlic
- fresh basil
- parsley
- balsamic vinegar
- lemon juice
- oil
- salt & pepper
equipment
You’ll need a pot to cook the pasta and a big salad bowl – I am OBSESSED with these metal ones!
steps
step 1: prep
Lucky for us, this pasta salad recipe is quick and requires very little prep!
You’ll want to start by cooking the vegan tortellini in a pot of boiling water. You’ll know they’re done when they float to the top!
While the tortellini is cooking you can slice the tomatoes, onion, garlic & fresh herbs!
step 2: assemble
After the tortellini is cooked, drain it and rinse with cold water. Add it to a large salad bowl with the tomatoes, onion, garlic, basil, parsley, balsamic vinegar, lemon juice, oil, salt & pepper.
Give everything a toss and taste to see if you need to add more salt, pepper or vinegar.
You can definitely serve this salad right away, but it will taste even better if you can let it sit in the fridge for a couple hours.
tips & tricks
If you can’t find vegan tortellini you could sub your favorite pasta and add some vegan feta to get a similar flavor.
This can be prepped a day ahead of time. Just cover and keep in the fridge until ready to serve. If it seems dry, add a little more oil before serving.
need more recipe inspo? check these out:
Tomato Basil Tortellini Salad
Ingredients
- 9 ounces vegan tortellini I used Kite Hill
- 12 ounces cherry tomatoes halved
- 1/2 red onion diced
- 3-4 cloves garlic minced
- 1 cup fresh basil loosely packed & chopped
- 2 tablespoons parsley chopped
- 2 tablespoons balsamic vinegar
- 1/2 lemon juiced
- oil I used avocado oil
- salt & pepper to taste
Equipment
Instructions
- Bring a pot of water to a boil. Add the tortellini and cook until they float to the top (approx. 3-4 minutes). Drain & rinse with cold water.
- To assemble add the tortellini, tomatoes, onion, garlic, basil, parsley, vinegar, lemon juice, a drizzle of oil and a pinch of alt & pepper to large salad bowl. Toss to combine. Taste and adjust the seasonings as needed.
- Serve right away or place in the fridge to chill.
Notes
- If you can’t find vegan tortellini you could sub your favorite pasta and add some vegan feta to get a similar flavor.
- This can be prepped a day ahead of time. Just cover and keep in the fridge until ready to serve. If it seems dry, add a little more oil before serving.
