Okay, I actually made this salad with ravioli instead of tortellini, because vegan tortellini can be hard to find. I love the tofu-stuffed ravioli from Soy Boy and almost always have a package in the freezer, so that made putting together the rest of the salad a cinch. If you’re feeling ambitious, make homemade tortellini first, and use that!

Any brand of vegan salami or pepperoni will add a spicy kick to the salad – we love the Yves Veggie salami.

Ingredients:

• 15 frozen vegan ravioli
• 1 (14-ounce) can quartered artichoke hearts
• 4 cups chopped baby arugula
• 2 cups halved cherry tomatoes
• 2 ounces thinly sliced vegan salami
• 1/4 cup sliced fresh basil
• 3 tablespoons Italian dressing

1. Cook the ravioli or tortellini according to package instructions; set aside.
2. Meanwhile, drain and rinse the can of artichoke hearts and chop into small pieces.
3. In a large bowl, combine the cooled ravioli with the artichokes, arugula, tomatoes, salami, basil, and dressing, tossing to coat.