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    Tortellini Salad

    Published: Jul 3, 2023 by Sina · This post may contain affiliate links · 1 Comment

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    a collage of two photos of tortellini salad with a text overlay

    Are you looking for a refreshing and flavor-packed salad that’s quick and easy to make? Then this tortellini salad with olives, sun-dried tomatoes, and arugula is perfect for you. It’s completely vegan, insanely delicious, and just perfect for BBQs and potlucks! And all you need is 15 minutes! 

    a white bowl with tortellini salad on a white wooden board

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How To Make This Recipe 
    • Tips & Tricks 
    • Storing
    • Variations
    • Related Recipes 
    • I Love to Hear From You!
    • Tortellini Salad

    Why This Recipe Works

    This tortellini salad is actually a spin-off of my Mediterranean pasta salad. We’ve been making it for years and it’s always a winner! It’s a delightful combination of ingredients that will transport your taste buds straight to Italy.

    The tortellini provide a hearty base that keeps you feeling full while the olives bring a salty kick and the sun-dried tomatoes add the perfect tangy sweetness. And let’s not forget about the vibrant and fresh arugula which perfectly balances out the flavors.

    To top the salad off, I sprinkled it with toasted pine nuts. Toasting them in a pan without oil brings out their unique flavor.

    Not only is this tortellini salad delicious, but it’s also incredibly versatile. You can serve it as a refreshing main course on hot summer days or as a side dish at your next BBQ alongside grilled tofu, tempeh, or roasted vegetables. It’s perfect for potlucks, picnics, or as a quick and satisfying weekday lunch. It’s one of those recipes that will leave you craving for more. 

    Besides being insanely delicious, this salad is also a breeze to put together. 15 minutes is all you need! With just a handful of simple ingredients, it’s perfect for those busy days when you crave a healthy and delicious meal without spending hours in the kitchen.

    Plus, you can easily customize the recipe by adding other veggies or herbs. The salad is also great with asparagus, roasted vegetables, or even vegan feta. 

    So, give this tortellini a try and impress your family and friends at your next gathering. Trust me, this recipe is a real crowd-pleaser!

    Ingredients & Substitutions 

    the ingredients that go into this recipe on a marble countertop with labels with each name of the ingredients
    • Vegan Tortellini – check your local health food store or organic grocery store. Whole Foods carries vegan tortellini and ravioli. 
    • Pesto – I used a store-bought pesto rosso, a red pesto with sun-dried tomatoes. You could also use my vegan pesto with basil for a change. Most pestos contain Parmesan cheese, but it’s fairly easy to find a vegan version these days. 
    • Sun-dried Tomatoes – in oil. 
    • Artichokes – I used marinated artichoke hearts in oil. 
    • Cherry Tomatoes – they are more aromatic than bigger tomatoes. 
    • Arugula – if you’re not a fan of arugula, you can replace it with baby spinach. 
    • Olives – black olives. 
    • Pine Nuts – toast them in a pan without oil until golden for the perfect flavor. 
    • Salt & Pepper 

    How To Make This Recipe 

    cooked tortellini in a grey colander on a marble countertop
    halved cherry tomatoes on a wooden chopping board with a knife

    1. Step: Cook the tortellini according to the instructions on the package. Set aside. 

    2. Step: In the meantime, roughly chop the sun-dried tomatoes and the artichokes. Cut the cherry tomatoes into halves. 

    roasted pine nuts in a black pan with a wooden spoon on a marble countertop
    chopped up ingredients for this recipe in a white bowl on a wooden board

    3. Step: Place the pine nuts in a frying pan without oil and cook them over medium heat for about 3 minutes. Stir them frequently until golden. Pay attention and don’t leave the stove as they burn easily. 

    4. Step: In a large bowl, combine the cooked tortellini with the pesto, sun-dried tomatoes, artichokes, olives, arugula, and cherry tomatoes.

    5. Step: Season with salt and pepper and sprinkle with the roasted pine nuts and fresh basil. 

    Tips & Tricks 

    • I used store-bought vegan pesto rosso with sun-dried tomatoes for this recipe to keep things super easy. But of course you could also make it from scratch. You can use my recipe for homemade vegan pesto with basil and replace the amount of basil and parsley with sun-dried tomatoes (1 cup in total). 
    • For a bit of heat, sprinkle the salad with red pepper flakes before serving it. 
    a white bowl with tortellini salad with a wooden spoon with bread in the background

    Storing

    Stored in an airtight container in the fridge, the salad will last up to 2-3 days. 

    Variations

    Extra Protein 

    If you want to change things up a bit, add roasted chickpeas for extra flavor and crunchiness. Besides, chickpeas are a great source of plant-based protein and they add lots of nutrients to this salad. 

    Homemade vegan feta made of tofu is also a great source of protein and a great addition to this salad. 

    Pasta or Gnocchi

    If you can’t find vegan tortellini, you could also make this salad with spaghetti or rotini pasta. It’s also great with pan-fried gnocchi. 

    Other Veggies 

    If you’re not a fan or arugula, you could use baby spinach instead. 

    Pan-fried asparagus is also a great addition. Or add some grilled or roasted vegetables like zucchini or bell pepper. 

    Related Recipes 

    • Pasta salad in a white bowl with arugula and pine nuts on the side
      Mediterranean Pasta Salad
    • Pesto Pasta Salad in a white bowl with a hand rolling up some of the spaghetti with a fork
      Pesto Pasta Salad
    • Ravioli salad in a white bowl with a white spoon on a marble countertop with cherry tomatoes and fresh basil in the background
      Vegan Ravioli Salad
    • orzo pasta salad in a white bowl with a wooden spoon on a marble countertop
      Orzo Pasta Salad

    I Love to Hear From You!

    I hope you like this tortellini salad as much as we do around here.

    If you give it try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    a white bowl with tortellini salad with a wooden spoon with bread in the background

    Tortellini Salad

    This tortellini salad with olives, sun-dried tomatoes, and arugula makes such a great summer salad! It's completely vegan, insanely delicious, and just perfect for BBQs and potlucks! And all you need is 15 minutes! 
    5 from 4 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Servings: 4 servings
    Calories: 470kcal
    Author: Sina

    Ingredients

    • 9 oz vegan tortellini
    • 4 tablespoons vegan pesto rosso (red pesto with sun-dried tomatoes)
    • 10 sun-dried tomatoes in oil, roughky chopped
    • 10 artichoke hearts in oil, roughly chopped
    • 1/2 cup black olives
    • 2 cups cherry tomatoes, halved
    • 1/3 cup pine nuts
    • 2 cups arugula
    • salt, to taste
    • black pepper, to taste
    • 1/2 cup fresh basil

    Instructions

    • Cook the tortellini according to the instructions on the package. Set aside. 
    • In the meantime, roughly chop the sun-dried tomatoes and the artichokes. Cut the cherry tomatoes into halves. 
    • Place the pine nuts in a frying pan without oil and cook them over medium heat for about 3 minutes. Stir them frequently until golden. Pay attention and don’t leave the stove as they burn easily. 
    • In a large bowl, combine the cooked pasta with the pesto, sun-dried tomatoes, artichokes, olives, arugula, and cherry tomatoes. Season with salt and pepper and sprinkle with the roasted pine nuts and fresh basil. 

    Notes

    • If you’re not a fan or arugula, you can use baby spinach instead. 
    • Add red pepper flakes for a bit of spiciness if you want. 
    • If you want to change things up a bit, add roasted chickpeas for extra flavor and crunchiness. Besides, chickpeas are a great source of plant-based protein and they add lots of nutrients to this salad. 

    Nutrition

    Calories: 470kcal | Carbohydrates: 43g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 1103mg | Potassium: 445mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1887IU | Vitamin C: 44mg | Calcium: 167mg | Iron: 4mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Vickie

      December 02, 2022 at 12:46 am

      5 stars
      Making this one straight away! I know it’s going to be fantastic! Thankyou for a wonderful recipe!

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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