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