1 14 oz bag of tortellini (rotini to make vegan)
4-6 large tomatoes (in season)
1 packet vegetable soup mix (knorr preferred)
1 t dried basil (or 1 T fresh)
3 T lemon juice
1/3 c mayonnaise (Hellman’s vegan)
1 c frozen peas (optional)
Cook tortellini according to package directions. While cooking, dice tomatoes and put in large mixing bowl with all juices. Add soup mix, basil, lemon juice, and mayo (& peas, they’ll thaw). Stir together. It should be a beautiful shade of pink. Once tortellini is cooked, drain and immediately stir into tomatoes.
Chill and serve. Excellent with BLTs, burgers, salad, or BBQ.
PS. This is a family recipe, and I can’t find vegan tortellini anywhere local, and so sometimes we’re not vegan. The rotini option works, but it’s not *perfect* so we go with what’s available.
Vegan Kathy 