Tomato Basil Tortellini Salad
This Tomato Basil Tortellini Salad is made with chilled vegan tortellini, cherry tomatoes, balsamic, garlic & fresh herbs. The perfect summer salad!
Equipment
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
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.
Nutrition
Calories: 179kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g