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Vegan Tortellini Pasta Salad

A fresh vegan tortellini pasta salad that is simple to make, full of flavors, and perfect for a quick meal or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 9 ounce packages vegan tortellini
  • 1/4 cup diced onion
  • 1/2 cup halved cherry tomatoes Use ripe cherry tomatoes for best flavor.
  • 2 tbsp chopped basil
  • 8 ounce package vegan mozzarella Can be rolled into balls or cut.
  • 1 tsp garlic Minced garlic for flavor.
Dressing
  • 2 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tbsp coconut sugar

Method
 

Making the Balsamic Glaze
  1. Heat a saucepan over low heat and add balsamic vinegar.
  2. Stir in coconut sugar.
  3. Let simmer for 10-15 minutes until it thickens.
Cooking the Pasta
  1. While it simmers, cook the vegan tortellini according to package instructions.
  2. Rinse cooked pasta with cold water and let cool.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, diced onions, halved cherry tomatoes, chopped basil, olive oil, vegan mozzarella, minced garlic, salt, and pepper.
  2. Stir well to combine all ingredients.
  3. Drizzle with the balsamic glaze before serving.

Notes

Serve chilled or at room temperature. For a lighter option, use less oil and increase tomatoes and basil. You can add lentils or chickpeas for more protein. Store in an airtight container in the fridge for 3 to 4 days. Do not freeze as the texture will change.