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tortellini and green pea salad on a plate

Tortellini and Green Pea Salad

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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 mins
Cook Time 5 mins
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.