Tortellini and Green Pea Salad

tortellini and green pea salad on a plate

Not to be overdramatic, but this goes down as my favorite salad ever. But can we really even call this a salad? Cheese-filled pasta sprinkled with more cheese is a recipe for happiness.

The trick to a super flavorful tortellini and green pea salad is to toss everything together and keep it in the fridge for a few hours before you’re planning on serving. All the flavors will meld together and it will so be worth the wait!

Vegan tortellini: As far as I know, the only widely-available vegan tortellini on the market is from Kite Hill. You should be able to get it at Whole Foods or other specialty grocery stores. It’s a great company if you’re new to their products. They do dairy subs the traditional way, by culturing simple ingredients like almond milk (not sponsored, I just love them).

Vegan parmesan: Normally, I advocate for buying vegan parmesan in whole form (like Violife wedges). However, I find it doesn’t matter as much in this recipe, since everything marinates together. Feel free to use whatever vegan parm you can get your hands on!

Timing: You do need to plan ahead for this recipe. It improves as it sits in the fridge, so if you plan to serve it at night, whip everything up in the morning and let her chill.

Serve this tortellini and green pea salad as part of a potluck (remember when people did those?) or with a variety of other sides. It’s also great alongside tomato soup with crusty bread.

More quick + easy lunches:

tortellini and green pea salad on a plate

Tortellini and Green Pea Salad

Print Recipe
Meet my favorite salad ever! Toss this tortellini and green pea salad with the dressing a few hours in advance and let the flavors mingle.
Course Salad
Cuisine Italian
Keyword tortellini and green pea salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4


For the dressing:

  • 4 tsp red wine vinegar
  • juice of 1 lemon
  • tsp dijon mustard
  • ½ tsp sea salt
  • 3 cloves garlic minced
  • cup extra virgin olive oil

For the salad:

  • 18 oz vegan tortellini (like Kite Hill brand)
  • 8 oz frozen peas
  • 2 tbsp fresh parsley minced
  • ¼ cup plant-based parmesan grated


  • Bring a large pot of heavily salted water to a boil.
  • While you're waiting for the water to boil, make the dressing by whisking together all of the ingredients. Set aside.
  • Cook the tortellini according to package directions. Toss with the frozen peas. The heat from the pasta will help thaw the peas.
  • Toss the tortellini and peas with the dressing. Sprinkle in the grated parmesan and chopped parsley and toss again to combine.
  • Chill for 4–8 hours before serving to allow the pasta and peas to absorb the dressing.

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