Description
This Italian Tortellini Pasta Salad is a vibrant, flavorful dish combining tender cheese-filled tortellini, crisp fresh vegetables, smoky turkey bacon, and creamy plant-based cheese. Perfect for lunch or dinner, it is easy to prepare and versatile, delivering a fresh twist on a classic favorite.
Ingredients
Pasta and Protein
- Fresh or refrigerated cheese-filled tortellini, 12 ounces
- Smoked turkey bacon, 4 slices
Vegetables and Herbs
- Cherry tomatoes, 1 cup, halved
- Cucumber, 1 medium, diced
- Red bell pepper, 1 medium, diced
- Red onion, 1 small, finely minced
- Fresh basil leaves, 1/4 cup, torn
Cheese
- Plant-based cheese cubes, 3/4 cup
Dressing
- Apple cider vinegar (natural), 3 tablespoons
- Extra virgin olive oil (natural), 1/4 cup
- Dijon mustard (natural), 1 teaspoon
- Garlic powder (natural), 1/2 teaspoon
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and keep the pasta firm.
- Prepare the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crisp. Remove, chop into bite-sized pieces, and let cool to maintain its crunch in the salad.
- Chop the Fresh Vegetables: Dice the cucumber, halve the cherry tomatoes, finely mince the red onion, and cut the red bell pepper into small pieces. Tear fresh basil leaves into small pieces to release their flavor.
- Make the Dressing: In a bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), Dijon mustard (natural), garlic powder (natural), salt, and black pepper until emulsified. Adjust seasoning to taste.
- Combine All Ingredients: In a large mixing bowl, gently toss the cooked tortellini, chopped vegetables, smoked turkey bacon, plant-based cheese cubes, and basil with the prepared dressing. Mix until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
- Use fresh vegetables for the brightest flavor.
- Do not overcook the tortellini to keep the texture firm.
- The dressing can be made ahead to save time during preparation.
- Toss the salad gently to avoid breaking the plant-based cheese cubes.
- Adjust the amount of apple cider vinegar in the dressing to control acidity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Italian tortellini salad, pasta salad, plant-based cheese salad, turkey bacon salad, fresh vegetable salad
