Tortellini Pasta Salad
Easy tortellini pasta salad combines tortellini with vibrant Mediterranean veggies, chickpeas, & tangy balsamic vinaigrette. A go-to 10-minute side dish!
Servings: 4 to 6
Calories: 919kcal
Ingredients
- 18 ounces of vegan tortellini
- 5 tablespoons of olive oil, divided
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of garlic powder
- Salt and pepper, to taste
- 1 cup of halved cherry tomatoes
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 red or green bell pepper, diced
- 1 large cucumber, diced
- ½ cup of black sliced olives
- ½ red onion, diced
- 1 lemon
- ½ cup of chopped parsley
Instructions
- Cook the tortellini according to package instructions. When ready, place in a colander and pour cold water on them to stop them from overcooking. Drain well and drizzle 2 tablespoons of olive oil. Very gently toss to coat with the oil to prevent them from sticking to each other and set aside.
- In a large salad bowl, mix the remaining olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Then add the tomatoes, chickpeas, bell pepper, cucumber, olives, onion, lemon, and parsley. Mix well and add the tortellini. Very gently mix well and serve.
Notes
- Don’t overcook the tortellini: Otherwise, it will fall apart and become mushy. It’s best to cook it al dente (usually 1 minute less than the packaging states).
- Toss the pasta in oil: This will keep it from sticking, so don’t skip it.
- Set some dressing aside: If you plan to store any leftovers, it’s a good idea to keep some dressing to one side to toss over the salad when serving.
Nutrition
Calories: 919kcal | Carbohydrates: 112g | Protein: 29g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 80mg | Sodium: 1433mg | Potassium: 625mg | Fiber: 18g | Sugar: 14g | Vitamin A: 1258IU | Vitamin C: 46mg | Calcium: 279mg | Iron: 6mg