As a Midwesterner, I have a deep abiding love for all things giardiniera. When I moved to the U.S.’s West Coast, I had trouble finding it. I mean, I could find it packed in vinegar, but not the delightfully salty, spicy version packed in oil. When I’m in Illinois, I try to pick up a few jars to bring back with me. And one afternoon, I decided to try adding it to pasta salad. It was exquisite. So, I bring you this easy vegan tortellini salad recipe with tomatoes, fresh oregano and giardiniera.
This recipe makes ~8-10 servings as a side dish OR ~4 servings as a meal. I’ve taken it on a road trip in a cooler, so I can vogue that it travels well. I feel like it would also work well for a potluck.
A few things…
- I used Ditka’s Hall of Fame Recipe Mild Giardiniera Chicago-Style for this dish. It is mild, so I added quite a bit to this recipe. If you end up with a hotter version, make sure to add it to taste. 3 Tbsp might feel aggressive to you (or not!).
- Whether you go with mild, hot or some other brand of giardiniera, stick with Chicago-style for the best results. You want it packed in oil with finely chopped briny olives and spicy peppers. It should look like a relish. The giardiniera is going to carry a great deal of the flavor for this vegan tortellini salad recipe, so it’s important to choose well. You do not want one strictly packed in vinegar.
- Live somewhere where Chicago-style giardiniera is not the norm? Try making some. This lady seems to get it.
- No fresh oregano? You could try substituting some fresh parsley and adding dried oregano to taste. It’ll be different, but it might still be good.
- I used Kite Hill Tortellini with Almond Milk Ricotta Alternative. If you don’t have a good plant based tortellini near you, try substituting rotini in and vegan parmesan (or feta) to taste.
Please enjoy! And discover other UVK recipes, like Slow Cooker Vegan Italian Beef, Carrot Artichoke Tortellini with Garlic Butter Arugula, Cannellini Bean Salad with Roasted Garlic Vinaigrette, Vegan Tortellini with Almond Ricotta, Vegan Southwestern Casserole with Soy Curls, Sweet Corn and Hash Browns and more.
Vegan Tortellini Salad with Tomatoes and Giardiniera
Two 9 ounce packages of vegan tortellini (see notes above)
2 cups small dice fresh tomatoes (OR ~2 medium tomatoes, small dice)
⅓ cup finely chopped fresh oregano (see notes above)
3 Tbsp mild Chicago-style giardiniera, oil mostly drained away (see notes above)
Black pepper, to taste
1.Prepare the vegan tortellini for the salad. Follow the directions on the package to cook. When it’s done boiling, rinse under cold water until the tortellini is completely cooled. Set aside to drain.
2. Add all the remaining ingredients to a large mixing bowl. Stir in the pasta. Taste the vegan tortellini salad and adjust flavors, if needed (more giardiniera? some additional oil from the jar of giardiniera? Oregano?). Serve.