Tortellini Broccoli Salad (Vegetarian/Vegan) 

I needed something new to make for cookouts, and decided this would be delicious! I’m glad I made it! The original recipe is from Valerie’s Kitchen and can be found in this link below 👇🏼

Valerie’s Tortellini Broccoli Salad
I switched up her recipe just a tad so that it was vegetarian! 


  • 12-16 oz refrigerated four cheese tortellini, or something close to that, depending on what your grocery had 
  • 2-3 crowns of Broccoli 
  • 1 red onion 
  • 3/4 c dried cranberries 
  • 1/2 c chopped walnuts 
  • 1/2 c vegan mayo (or any mayo really, that’s just what I always have)
  • 1/2 c sour cream (or a vegan substitute to make it vegan instead of vegetarian) 
  • 1 tbsp balsamic vinegar 
  • 1 tbsp cane sugar (or whatever sugar you have) 
  • Salt and pepper to taste


  1. Prepare your tortellini according to the package. Add about a tbsp of oil or butter after they have been drained so they don’t stick together 
  2. Chop your Broccoli crowns into bite sized pieces and dice your onion 
  3. Mix your Mayo, sour cream, vinegar and sugar together 
  4. Now mix everything together, except the walnuts (save the walnuts to add just before serving) 
  5. Add a little salt and pepper to taste 
  6. Refrigerate for a few hours or overnight. If your Pasta and veggies end up soaking up too much of the mayo, sour cream mixture after it sets, add about 1/4 c of mayo and sour cream and mix up, add walnuts and serve 

Here it is on my plate with a veggie burger and my Cucumber Caprese Salad 

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