There is nothing better than a nourishing and hearty salad. The best part of this Holiday Tortellini Salad is the creamy pumpkin dressing. Another winter favorite is my Winter Wild Rice Salad! Serve this salad with One Bowl Chocolate Chip Pumpkin Bread for a seasonal pairing! If you love pasta salads, make Vegan Greek Pasta Salad or Caesar Pasta Salad next! Try Longevity Salad, One Pot Pasta, or Vegan Mediterranean Couscous Salad next!
Why I Love This Recipe
- Homemade Dressing: A creamy homemade pumpkin vinaigrette takes this salad to the next level.
- Easy Yet Impressive: Bring this salad to your family parties or holiday gatherings for a super easy, throw together dish that tastes impressive.
- Plant-Based: This salad is completely plant-based without dairy or animal products, but it’s super satisfying!
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Notes on Ingredients
- Tortellini: I use Kite Hill vegan tortellini, but feel free to use any brand you like.
- Sweet potato: Roasted and cubed sweet potato add bulk to salad or you can sub for butternut squash.
- Feta: For vegan feta, I love Violife.
- Dried cherries: Look for dried cherries that are sweetened with fruit juice or are completely unsweetened.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Holiday Tortellini Salad?
- Cook the tortellini according to the package.
- Cube and roast the sweet potato at 400F for 30 minutes.
- Slice the red onion.
- Start assembling the salad by adding in the red butter lettuce + arugula and baby spinach to a large salad bowl.
- Add in the tortellini and cooked sweet potato to the large salad bowl.
- Then, add the red onion, feta, dried cherries, and pumpkin seeds.
- In a mason jar, make the dressing by mixing all of the dressing ingredients together.
- Pour the dressing on the salad and mix and enjoy!
- Step 1: First, cook the tortellini according to package instructions.
- Step 2: Then, chop and roast the sweet potato. Slice the red onion.
- Step 3: Begin to assemble salad starting with greens, tortellini, sweet potato and red onion.
- Step 4: Next, top with feta, pumpkin seeds, and dried cherries.
- Step 5: Make the pumpkin dressing in a small jar.
- Step 6: Lastly, pour dressing over top salad (if eating immediately), toss, and enjoy!
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Commonly Asked Questions
Yes! Keep the dressing separate from the salad so the greens don’t get wilty. You can also substitute the greens with kale, dress the salad, and store it as meal-prep that way because kale doesn’t get soggy!
I love roasted tofu or tempeh with this salad for a plant-based protein, but feel free to use whatever you like.
Make my Vegan Shepherd’s Pie for a main dish, Roasted Veggies with Tahini Sauce for a side, and of course Healthy Pumpkin Pie for dessert!
“My fiancé and I are obsessed with tortellini, so we make this salad all of the time. I like to top mine with chunks of air fried tofu – so good.”
– Jordan
Extra Helpful Tips
- Buy dried cherries that don’t have added sugar. If you are having trouble finding cherries, you could substitute dried cranberries or blueberries even.
- Make the tortellini and sweet potatoes ahead of time so they have enough time to cool before adding to the salad.
- If meal prepping, keep the dressing in an airtight container and add the dressing each day to the individual portion.
If you tried this Holiday Tortellini Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Holiday Tortellini Salad (with Pumpkin Vinaigrette!)
Equipment
- 1 pot large enough to boil the tortellinis in
- 1 cooking spoon to stir the tortellini
- 1 bowl large enough for the entire salad
- 1 pair of salad spoons to serve the salad with
Ingredients
- 2 cups organic baby red butter lettuce and arugula
- 1 cup organic baby spinach
- 3 cups tortellini cooked
- 1-2 cups sweet potato roasted
- ½ cup red onion sliced
- ¾ cup vegan feta
- ¼ cup dried cherries
- ¼ cup pumpkin seeds
dressing
- ⅓ cup pumpkin
- ¼ cup olive oil
- 2 tablespoon white wine vinegar
- 1 tablespoon tahini
- 1 teaspoon dijon
- dash of pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoon water to thin the dressing
Instructions
- Cook the tortellini according to the package.
- Cube and roast the sweet potato at 400F for 30 minutes.
- Slice the red onion.
- Start assembling the salad by adding in the red butter lettuce + arugula and baby spinach to a large salad bowl.
- Add in the tortellini and cooked sweet potato to the large salad bowl.
- Then, add the red onion, feta, dried cherries, and pumpkin seeds.
- In a mason jar or something similar, make the dressing by mixing all of the dressing ingredients together.
- Pour the dressing on the salad and mix and enjoy!
Notes
- Buy dried cherries that do not have added sugar. If you are having trouble finding cherries, you could substitute dried cranberries or blueberries.
- Make the tortellini and sweet potatoes ahead of time so they have enough time to cool before adding to the salad.
- If meal prepping, keep the dressing in an airtight container and add the dressing each day to the individual portion.
Jordan Stacy says
My fiancé and I are obsessed with tortellini so we make this salad all of the time. I like to top mine with chunks of air fried tofu – so good.