Tortellini and Green Pea Salad
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.
For the dressing:
- 4 tsp red wine vinegar
- juice of 1 lemon
- 1½ tsp dijon mustard
- ½ tsp sea salt
- 3 cloves garlic minced
- ⅓ 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.