Tortellini Salad with Avocado Vinaigrette dressing.
This salad recipe is friendly to the vegan, vegetarian, and Mediterranean diets.
Tortellini Salad with Avocado Vinaigrette
Tortellini Salad with Avocado Vinaigrette
This is a delicious salad that can be served as a mean in itself or served on the side.
I like that this salad is perfect for this time of the year!
Have you tried my Easiest Greek Salad in Vinaigrette Dressing?
That Greek Salad recipe is a popular and tasty recipe that my readers like a lot.
This salad is also easy to make and is also a tasty one!
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This salad is for anyone asking what foes with tortellini pasta.
I know what it is like to have leftover pasta and want to use it up in a creative way.
This tortellini salad recipe is creative as it does not involve a heavy cream and it does involve some healthy vegetables.
Selecting the right vegetables to go with the tortellini is essential to the balance of flavors, textures, and weight of this dish.
While the tortellini may be heavy and chewy, the vegetables are crisp and flavorful.
The avocado vinaigrette dressing helps blend the two into a perfect salad!
Make this tortellini pasta salad vegetarian or vegan.
Instead of using a meat or cheese stuffed tortellini, use a pesto or similar tortellini.
You can find a selection of vegan tortellini options here.
This salad recipe also calls for parmesan cheese.
You are welcome to omit the parmesan cheese. Another option is to use a vegan cheese or sprinkle some nutritional yeast on top instead.
Tips for making this Mediterranean tortellini salad
This recipe is a perfect way to use up leftover tortellini pasta.
Simply refrigerate your leftovers and add them to the bowl when you are ready to put your salad together!
Here are some more great tips for you.
- Meat eaters are welcome to add some chopped meat to this salad. Cooked chicken breast, pepperoni, and salami would work in this recipe.
- This recipe does not have to be made with tortellini. Feel free to use a different pasta instead. I suggest that you use something that is about the same size, bite sized, if you are swapping pastas.
- This recipe calls for arugula. I get that not everyone likes arugula enough to use it alone in a salad. Feel free to use a different lettuce or combine it with the arugula. A prepared spring salad often has arugula along with other kinds of lettuce and would probably work great here.
This recipe calls for a homemade avocado vinaigrette dressing.
You can use another dressing or vinaigrette dressing if you prefer to.
While this particular recipe calls for an avocado vinaigrette, there are a lot of great tasting vinaigrette dressing choices out there.
To make the avocado vinaigrette dressing, use a whisk or salad dressing shaker to combine these ingredients.
- Avocado Oil– ¼ cup.
- Red Wine Vinegar– 3 tablespoons.
- Maple Syrup– 2 tablespoons.
- Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
How to store this summer tortellini salad.
This salad can be made a head of time. I suggest storing leftovers in an air tight container in the refrigerator for about a day if the dressing has already been applied to the ingredients.
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Sweet Potato Buddha Bowl.
- Vegan Yogurt Berry Parfait.
- Mediterranean Style Chicken Piccata.
- Easy Vegan Stuffed Avocado.
- How to Make Fire Roasted Tomatoes.
- Maple Roasted Brussels Sprouts.
- How to Make Black Bean Brownies.
- Really Simple Oysters Rockefeller.
- How to Follow the Mediterranean Diet.
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Tortellini Salad with Avocado Vinaigrette
Summer tortellini salad
This is a tasty and simple Tortellini Salad with Avocado Vinaigrette dressing.
To make this you will need to have tortellini that has been cooked and cooled (such as leftovers!).
This salad can be assembled a head of time.
Simply make the salad, cover it, and refrigerate it until ready to serve.
I recommend serving this salad within two hours if the dressing has already been added to it.
Ingredients needed to make tortellini pasta salad with parmesan or vegan.
- Tortellini Pasta- 5 cups cooked and cooled. Cheese tortellini works great in this recipe. However, you can find a selection of vegan tortellini options here.
- Asparagus- 1 pound. That is about 13-14 average size spears. Remove the ends of the stems of each spear.
- Tomatoes- 1 ½ cups, cherry or grape sized tomatoes. They should be rinsed and sliced in half.
- Arugula lettuce- 1 cup.
- Carrots- 1 cup grated. That is about two average sized carrots.
- Parmesan Cheese- ½ cup grated. Vegan folks can omit the parmesan cheese or use a vegan cheese or sprinkle some nutritional yeast on top instead.
- Parsley- ¼ cup chopped fine.
- Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
- Avocado Vinaigrette dressing- as shown above.
How to make this Tortellini Salad with Avocado Vinaigrette
- Cook the tortellini as indicated on the packaging. Allow the tortellini to cool.
- Prepare the asparagus by removing the ends. Then slice the asparagus into one inch slices. In a pot, bring four cups of water to a boil. Add the asparagus to the boiling water. Boil for three minutes and then drain the asparagus and set immediately transfer it to a bowl with ice water.
- Place the tortellini, cooled asparagus, tomatoes, arugula and carrots in a large serving bowl. Give these ingredients a quick toss.
- Drizzle the vinaigrette over the ingredients in the bowl and toss. Then top with the remaining ingredients and serve.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Tortellini Salad with Avocado Vinaigrette, a vegan, vegetarian, and Mediterranean diet salad with avocado vinaigrette dressing.
Tortellini Salad with Avocado Vinaigrette
Ingredients
- Tortellini Pasta- 5 cups cooked and cooled.
- Asparagus- 1 pound.
- Tomatoes- 1 ½ cups
- Arugula lettuce- 1 cup.
- Carrots- 1 cup grated.
- Parmesan Cheese- ½ cup grated.
- Parsley- ¼ cup chopped fine.
- Seasonings as desired.
- Avocado Vinaigrette dressing- as shown above.
Instructions
- Cook the tortellini as indicated on the packaging. Allow the tortellini to cool.
- In a pot, bring four cups of water to a boil and then add the asparagus to the boiling water. Boil for three minutes and then drain the asparagus and set immediately transfer it to a bowl with ice water.
- Place the tortellini, cooled asparagus, tomatoes, arugula and carrots in a large serving bowl. Give these ingredients a quick toss.
- Drizzle the vinaigrette over the ingredients in the bowl and toss. Then top with the remaining ingredients and serve.
Recipe Notes
To make this you will need to have tortellini that has been cooked and cooled (such as leftovers!). This salad can be assembled a head of time. Simply make the salad, cover it, and refrigerate it until ready to serve.
I recommend serving this salad within two hours if the dressing has already been added to it.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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