This vegan tortellini pasta salad has a classic blend of fresh, vibrant flavors, all combined with dairy-free tortellini that looks and tastes like the real deal. The tender, freshly cooked tortellini is paired with crisp vegetables, roasted peppers, chickpeas, and a simple homemade dressing you'll want to mop up with a piece of bread. It's a crowd-pleasing dish with all the summer vibes, and will be a huge hit at your next party!
What is Vegan Tortellini Salad?
If you grew up eating tortellini salad and have been missing it on your plant-based diet, that's all about to change. While traditional tortellini isn't vegan-friendly due to the cheese, it's honestly easier than ever to find vegan tortellini at the store.
And once you've got the pasta figured out, the rest is a breeze.
Just roast the peppers, cook the tortellini, and prep the rest of the fresh veggies and dressing. Throw everything together, let the flavors meld, and serve.
This vegetarian tortellini salad recipe makes a great side dish for a hot summer day, but the beans make it hearty enough to serve as a vegan main, too.
Just be sure to grab a few extra packs of tortellini because I have a feeling you'll want to make this pasta dish all summer long!
Why you’ll love this Vegan Tortellini Pasta Salad Recipe
- Perfect recipe for summer BBQs and potlucks
- The leftovers taste absolutely amazing the next day
- Makes a great grab-and-go lunch to meal prep during the hot summer months
- Major crowd pleaser that even the pickiest eaters will enjoy
- Great way to serve extra veggies and beans
- Completely vegan and dairy-free for all my plant-based friends
- Such an easy recipe to throw together at the very last minute
Ingredients For Vegan Tortellini Salad
You'll notice that this recipe has a pretty short ingredients list. It's such an easy recipe that you'll probably eventually learn how to make it without referring to the measurements! It's really all about bringing out some fresh flavors from the vegetables, which is where the dressing shines. It's tempting to use a store-bought vinaigrette, and technically, you can, but homemade has the best flavor and couldn't be much easier.
For the Salad:
- Vegan cheese tortellini - I used Kite Hill vegan tortellini, which really feels like regular tortellini. Be sure to cook it until al dente to add a little bite (and prevent it from falling apart while stirring).
- Chickpeas - To add extra plant-based protein and some fiber.
- Multi-color cherry tomatoes - The different colors will draw in the eye and add a sweet, tart pop of flavor.
- Persian cucumbers - These are really mild, crisp cucumbers that are just the right size for summer salads.
- Mixed color baby bell peppers - Baby bells tend to be even sweeter than regular bells, and are wonderful roasted. You can also use store-bought roasted red peppers, but roasting fresh peppers is super simple.
For the Dressing:
- Extra virgin olive oil - Always use a good olive oil when you're making dressings. The flavor difference is night and day.
- Red wine vinegar - This will add a nice brightness that gives off Italian and Mediterranean vibes. Substitute lemon juice or white wine vinegar, if needed.
- Maple syrup - To sweeten the dressing just slightly. I promise, this makes it extra tempting.
- Fresh garlic
- Spices - For a Greek or Mediterranean flavor profile, use dried oregano, salt, and black pepper.
Sara's tip: If you are unable to find vegan tortellini near you, check online. You can often order from online retailers who will ship it directly to your house. In a pinch? Just use your favorite dry pasta and sprinkle vegan feta cheese for that creamy flavor. It will still taste great!
How to Make Vegan Tortellini Salad
This is a quick recipe, but be sure to follow it carefully. The magic is in letting the ingredients sit together, which helps bring out all those fresh, summery flavors. You need just the right balance of sweet and tangy flavors to offset the cheesiness of the tortellini and bring the veggies to life. Your patience will be rewarded!
- Preheat oven to 400. Once hot, place whole baby bell peppers on a sheet pan and cook for 20 minutes until the skins are wrinkled and peppers are roasted. Let cool then remove stems and chop small.
- Boil vegan cheese tortellini according to the package directions. Drain, rinse with cold water. Set aside in a large bowl with a couple of drizzles of olive oil to prevent sticking.
- Make dressing by combining olive oil, red wine vinegar, garlic, maple syrup, oregano, salt and pepper in a blender and blend until smooth.
- To the cooked tortellini bowl, add roasted peppers, tomatoes, cucumbers, and chickpeas. Drizzle dressing over it all and mix gently being careful not to break the tortellini. Serve and enjoy!
Storing Suggestions
Store the salad in an airtight container in the fridge for up to 3-4 days. Since the flavors taste even better the next day, consider making a double batch for meal prep.
Tips for Making the Best Dairy-Free Tortellini Pasta Salad
- Spice it up. For a little heat, add red pepper flakes to the dressing to taste.
- Load up on Mediterranean flavors. To complement the tomatoes, cucumbers, and peppers, feel free to break out some flavor powerhouses. Artichoke hearts, sun-dried tomatoes, and kalamata olives will give this salad even more of a Greek or Mediterranean flair.
- Add fresh herbs. Fresh herbs enhance any salad and add so much more flavor. Try adding some fresh basil, dill, green onions, or parsley.
FAQs
If you don't have vegan tortellini available in a store near you, you have a couple of options. First, you can try making your own tortellini with a tofu ricotta filling, but that tends to be challenging and is more of an advanced skill.
Another option is to use your favorite dried pasta, instead of tortellini. It would end up being a regular pasta salad, but still delicious! Add some vegan feta or crumbled extra firm tofu for that creamy, cheesy note.
There aren't a ton of brands out there at this time, which can be a little limiting. Kite Hill is often available in Whole Foods, Sprouts, Safeway, Fred Meyer, and other major retailers.
Other Delicious Vegan Pasta Salad Recipes
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Vegan Tortellini Pasta Salad
Ingredients
- 9 oz package vegan cheese tortellini I used Kite Hill brand
- 1 15-oz can chickpeas drained
- 1 cup multicolor cherry tomatoes halved
- 5 mixed color baby bell peppers roasted and chopped or 2 regular sized bell peppers, roasted and chopped
- 3 Persian cucumbers halved and chopped
For the Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp pure maple syrup
- 1 clove garlic
- 1 tsp dried oregano
- 1 pinch salt
- 3-4 grinds fresh black pepper
Instructions
- Preheat oven to 400. Once hot, place whole baby bell peppers on a sheet pan and cook for 20 minutes until the skins are wrinkled and peppers are roasted. Let cool then remove stems and chop small.
- Boil vegan cheese tortellini according to the package. Drain, rinse with cold water. Set aside in a large bowl with a couple of drizzles of olive oil to prevent sticking.
- Make dressing by combining olive oil, red wine vinegar, garlic, maple syrup, oregano, salt and pepper in a blender and blend until smooth.
- To the tortellini bowl, add roasted peppers, tomatoes, cucumbers, and chickpeas. Drizzle dressing over it all and mix gently being careful not to break the tortellini.
- Eat within 3-4 days for best quality.