Vegan Boricua

Puerto Rican Vegan Tortellini Pasta Salad Infused with Bold Island Flavors

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Puerto Rican Vegan Tortellini Pasta Salad: A Flavorful Twist

When you think of Puerto Rican cuisine, vibrant flavors and rich cultural heritage come to mind. Here’s a delicious vegan twist on the classic tortellini pasta salad, infused with the authentic flavors of Puerto Rico.

The Magic of Puerto Rican Flavors

Puerto Rican cuisine is renowned for its bold and aromatic spice blends, such as Sazón, Adobo, and Sofrito. These blends are the heart of traditional Puerto Rican cooking and add a depth of flavor that is hard to match. For this vegan tortellini pasta salad, we’ll be using a combination of these blends to create a dish that is both authentic and delicious.

Ingredients

  • 2 (9 ounce) packages of vegan cheese tortellini (Kite Hill brand works well)
  • 1 cup mixed color bell peppers, roasted and chopped (see instructions below)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup Kalamata olives, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • 1 tsp Puerto Rican Sazón (see Sazón recipe below)
  • 1 tsp Puerto Rican Adobo (see Adobo recipe below)
  • 2 tbsp Sofrito (see Sofrito recipe below)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • A splash of vinegar (to balance flavors)

Puerto Rican Spice Blends

Sazón

  • 1 tbsp ground annatto (achiote)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp black pepper

Combine all ingredients in a bowl and store in an airtight container.

Adobo

  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tsp paprika (optional)

Mix all ingredients thoroughly and store in a sealed container.

Sofrito

  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
  • 1 large onion, chopped
  • 1 head garlic, peeled
  • 1 green bell pepper, chopped
  • 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

Instructions

  1. Roast the Bell Peppers:

    • Preheat your oven to 400°F (200°C).
    • Place whole baby bell peppers on a sheet pan and roast for 20 minutes until the skins are wrinkled and the peppers are tender.
    • Let cool, then remove stems and chop small.

  2. Cook the Tortellini:

    • Boil the vegan cheese tortellini according to the package directions.
    • Drain, rinse with cold water, and set aside in a large bowl with a couple of drizzles of olive oil to prevent sticking.

  3. Prepare the Vegetables:

    • Dice the cucumber and halve the cherry tomatoes.
    • Drain and rinse the chickpeas.

  4. Make the Dressing:

    • In a blender, combine olive oil, Sofrito, garlic, Sazón, Adobo, salt, and pepper. Blend until smooth.
    • Add a splash of vinegar to balance the flavors.

  5. Assemble the Salad:

    • To the cooked tortellini, add the roasted peppers, cherry tomatoes, cucumber, chickpeas, and Kalamata olives.
    • Drizzle the dressing over the salad and mix gently to combine.
    • Sprinkle with chopped cilantro.

Serving Suggestions

This salad is perfect for a summer gathering or as a hearty meal prep option. The flavors meld together beautifully, making it even better the next day. Consider making a double batch to enjoy throughout the week.

Cultural Significance

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Sazón, Adobo, and Sofrito in this recipe honors these cultural roots and brings a genuine taste of Puerto Rico to your table.

Tips and Variations

  • For an added protein boost, you can include TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico. Simply cook the TVP according to package instructions and add it to the salad.
  • Beans such as black beans or kidney beans can also be used as a protein source and add natural fiber and flavor.
  • If you prefer a different type of olive, feel free to substitute with your favorite variety.

This Puerto Rican Vegan Tortellini Pasta Salad is a vibrant and flavorful dish that celebrates the rich culinary heritage of Puerto Rico. With its blend of traditional spice blends and fresh vegetables, it’s a perfect addition to any meal, whether it’s a family dinner or a summer barbecue. So go ahead, give it a try, and taste the essence of Puerto Rico in every bite

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