Tortellini Pasta Salad

This vibrant Kite Hill dairy-free tortellini salad is packed with fresh Italian parsley, juicy grape tomatoes, crisp cucumber, briny olives, and a zesty lemon-Dijon dressing. Perfect for a summer meal or picnic, it’s easy to make, full of flavor, and completely plant-based.

tortellini, mediterranean, salad, quick dinner

salad, main dish, pasta,

Yield: 3-4

Author: Miriam Hahn

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Tortellini pasta salad

This vibrant Kite Hill dairy-free tortellini salad is packed with fresh Italian parsley, juicy grape tomatoes, crisp cucumber, briny olives, and a zesty lemon-Dijon dressing. Perfect for a summer meal or picnic, it’s easy to make, full of flavor, and completely plant-based.

Ingredients

• 1 package Kite Hill tortellini (Whole Foods or Sprouts)
• 1 cup chopped Italian parsley
• 1 cup halved grape tomatoes
• 1/2 diced English cucumber
• 1/4 cup sliced red onion or one diced shallot
• 1/3 cup halved kalamata olives
• 1/4 cup sun dried tomatoes

Dressing

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Juice of one lemon
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 1/2 teaspoon each: garlic granules, pink salt, pepper, oregano

Instructions

1. Cook tortellini then drain, put in a bowl and drizzle a little olive oil on it to keep it from sticking together. Add the remaining salad ingredients and toss
2. Whisk up dressing and toss with salad!

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