Vegan Stuffed Pasta Salad
Stuffed pasta in a salad is already a crowd-pleaser, and this version brings serious Mediterranean energy with every bite. Plump tortellini-style pasta filled with spinach-tofu or mushroom gets tossed with cherry tomatoes, crisp cucumber, roasted red peppers, briny kalamata olives, and fresh basil — it's colorful, hearty, and genuinely satisfying. The whole thing comes together with a punchy red wine vinaigrette made from pantry staples, whisked until glossy and emulsified with Dijon mustard and dried oregano. One of the trickier parts of plant-based cooking is finding pasta dishes that feel substantial rather than just "missing" something — the stuffed pasta here solves that completely, delivering real filling and texture in every forkful. Optional vegan parmesan on top adds a savory, nutty finish that takes it from weeknight easy to dinner-party worthy. It serves six, so it's perfect for meal prep, potlucks, or any gathering where you want something impressive that just happens to be entirely plant-based. A quick chill in the fridge lets the pasta soak up the dressing, and the result is even better after it rests.
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz vegan stuffed pasta (tortellini-style, such as a spinach-tofu or mushroom variety)
- 1 tbsp olive oil
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
For the salad
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ½ cup roasted red peppers, drained and sliced
- ½ cup pitted kalamata olives, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- ¼ cup vegan parmesan, grated (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the vegan stuffed pasta according to package directions until tender with no resistance at the center, typically 4–6 minutes. Drain in a colander, then transfer to a large mixing bowl and toss with 1 tbsp olive oil to prevent sticking. Spread the pasta out slightly and let it cool to room temperature, about 15–20 minutes.
- 2
While the pasta cools, make the vinaigrette: combine the red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl or jar and whisk together. Drizzle in the 1/3 cup olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
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