Description
A fresh and vibrant Garden Tortellini Pasta Salad featuring creamy cheese-filled tortellini, smoky plant-based bacon, crisp vegetables, and a tangy apple cider vinegar dressing. Perfect for lunches, picnics, or light dinners, this colorful salad combines plant-based cheese and fresh herbs for a delightful and customizable meal.
Ingredients
Scale
Pasta and Protein
- 12 oz cheese-filled tortellini (plant-based)
- 6 slices smoked plant-based bacon, chopped
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 2 cups spinach or baby greens, roughly chopped
Cheese and Herbs
- 1/2 cup plant-based cheese, crumbled or cubed
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil or chives, chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 1/4 cup olive oil (natural)
- 1 tsp Dijon mustard (natural)
- 1/2 tsp garlic powder (natural)
- Salt and pepper to taste
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and keep the pasta tender and cool.
- Prepare the plant-based bacon: While the pasta cooks, chop the smoked plant-based bacon into bite-sized pieces. In a skillet over medium heat, cook until crispy and browned, then transfer to paper towels to drain excess oil.
- Chop the vegetables: Dice cucumber and red bell pepper into small cubes, halve cherry tomatoes, and thinly slice red onion. Roughly chop spinach or baby greens and fresh herbs of your choice.
- Make the dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil (natural), Dijon mustard (natural), garlic powder (natural), salt, and pepper until well combined and emulsified. Taste and adjust seasoning as needed.
- Combine all ingredients: In a large mixing bowl, gently toss the cooled tortellini, crispy plant-based bacon, chopped vegetables, spinach or greens, plant-based cheese, and fresh herbs. Pour the dressing over the salad and toss lightly to coat evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature for the best taste and texture.
Notes
- Do not overcook tortellini to maintain a pleasant chewy texture.
- Rinse pasta thoroughly with cold water to prevent sticking and preserve its texture.
- Prepare dressing ahead of time to enhance flavor blending.
- Toss vegetables gently to avoid bruising and preserve vibrant colors.
- Chill the salad to let flavors meld beautifully before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling and Sautéing
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Garden tortellini pasta salad, plant-based pasta salad, fresh vegetable salad, smoky plant-based bacon salad, apple cider vinegar dressing
