Vegan Tortellini Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender vegan cheese tortellini tossed with fresh vegetables, herbs, and a tangy vinaigrette. A colorful pasta salad that's filling enough to stand alone or pair with a light protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 (9 ounce/255 gram) packages vegan cheese tortellini
- 1/2 red onion, (sliced into strips)
- 2 cups cherry tomatoes, (halved)
- 1 medium orange bell pepper, (diced)
- 1/2 medium cucumber, (diced)
- 1/3 cup Kalamata olives, (halved)
- 1/2 cup fresh basil, (chopped)
- 1/4 cup flat leaf parsley, (chopped)
- Salt and pepper, (to taste)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespooon Dijon mustard
- 1 garlic clove, (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 10m
- Sodium
- 360mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 71mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.