Vegan Tortellini Pasta Salad
Tender vegan tortellini is tossed with roasted peppers, fresh cherry tomatoes, crisp cucumbers, and chickpeas in a simple vinaigrette that balances every flavor. It's one of the easiest summer side dishes ever, disappears instantly at parties and cookouts, yet is filling enough to meal prep all week!
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.
Nutrition
Calories: 332kcalCarbohydrates: 39gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 199mgPotassium: 324mgFiber: 2gSugar: 6gVitamin A: 1335IUVitamin C: 55mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!