Spring-Inspired Vegan Tortellini Salad
Ingredients
- 1 package (255 g) vegan tortellini (e.g., @kitehillfoods)
- 1 cup (110 g) asparagus, cut
- 1 large carrot, sliced
- 1/2 cup (73 g) frozen peas, thawed (or fresh)
- 1 Tbsp (15 g) fresh parsley, chopped
- 2 tsp (10 g) fresh thyme, chopped
- 2 tsp (10 g) fresh dill, chopped
- 1/2 tbsp (7.5 g) vegan butter (e.g., @miyokoscreamery)
- Salt and pepper, to taste
Herbed Vinaigrette
- 1/4 cup (60 ml) good olive oil
- 1 Tbsp (15 g) Dijon mustard
- 1 1/4 (18 ml) Tbsp white balsamic vinegar
- 1/2 tsp (2.5 g) fresh thyme
- 1/2 tsp (2.5 g) fresh dill
- Salt and pepper, to taste
- Optional: 2 tsp vegan heavy whipping cream, coconut cream, or cashew cream for creaminess
Preparation
Prepare the herbed vinaigrette by mixing all vinaigrette ingredients except the oil. While whisking, slowly add in the olive oil until the mixture emulsifies. Set aside.
In a large skillet over medium-low heat, melt the vegan butter. Add the asparagus, carrots, and 1 tsp each of chopped dill and thyme. Sauté for about 5-8 minutes until the vegetables start to become tender (retain a little bite).
While the vegetables are sautéing, cook the vegan tortellini according to the package directions. Once cooked, add the tortellini to the skillet along with the thawed peas. Mix well.
Pour the prepared herbed vinaigrette over the mixture in the skillet and heat through for 2-3 minutes.
Toss the dish with the remaining chopped dill, thyme, and parsley.
Serve the vegan tortellini salad warm, at room temperature, or chilled.