My tears have finally dried after finding out that Trader Joe’s discontinued both of their tasty (and affordable) vegan raviolis.
Sigh.
Kite Hill has plant-based raviolis and tortellinis, so I decided to snag a few packages when I noticed they were on sale the other day.
Not Trader Joe’s prices, but hey, you gotta take what you can get!
I’m all for cooking up a storm for hours on end—occasionally—but oftentimes I’m running around like a sugared-up kid!
Minus the limitless energy.
So, that’s when semi-homemade meals come into play.
This pasta salad (if you want to call it that), contains end-of-summer bounty, since it’s STILL SUMMER FOLKS.
Pumpkin spice will have it’s time ha.
Anywho.
Tender almond milk “ricotta” stuffed tortellini are gently tossed with sautéed zucchini, fresh corn, juicy cherry tomatoes, zesty lemon juice, baby arugula, herbaceous basil, evoo, crushed red pepper flakes, cracked black pepper, and a lil pink sea salt.
Top your bowl off with a sprinkle of toasted panko for some more textural contrast then dinner is served!
Really this meal can be ready to go in just 15 minutes.
Hallelujah!
P.S. Want some more cheeze action? Before hitting your bowl of carby deliciousness with that panko, toss a handful of creamy vegan feta right on there. TJ, why’d you have to discontinue your superior plant-based cheeze too?! (Violife will do in a pinch.)
P.P.S. I think this dish is best hot, but room temp will suffice if that’s your situation.
Vegan Tortellini Pasta Salad
Ingredients
- 3 teaspoons extra virgin olive oil, divided
- 2/3 cup small-dice zucchini
- 1/2 cup fresh/raw corn (I cut the kernels off of an ear of corn)
- Crushed red pepper flakes, to taste
- 1 cup plant-based tortellini (I use Kite Hill almond milk "ricotta" tortellini)
- 3/4 cup halved or quartered mixed cherry tomatoes (I used red, orange, and green)
- 2 teaspoons fresh lemon juice
- 1 packed cup baby arugula
- 1/4 cup thinly sliced fresh basil
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- Toasted panko bread crumbs, for topping
Instructions
- Bring a medium-sized pot to a low boil.
- Heat a medium-sized stainless pan over medium heat. Add 1 teaspoon oil, the add the zucchini in a single layer. Let the zucchini cook undisturbed for 2 minutes, stir in the corn, and cook for 2 minutes longer. Add the red pepper flakes to taste.
- Once you add the corn to the zucchini, carefully add the tortellini to the boiling water. Gently boil for 2 minutes, or until firm-tender. You don't want the tortellini to fall apart.
- Drain the cooked tortellini, then add it to the zucchini and corn. Remove from heat, then gently fold in 1 to 2 teaspoons oil, the tomatoes, lemon juice, arugula, basil, black pepper, and salt.
- Spoon the pasta salad into a bowl then top with panko.