Tortellini Salad Toss

Tortellini Salad Toss

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.

 

 

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