Cooking 13. March 2025

Tortellini salad

Perfect for a picnic, barbecue buffet at a garden party or brunch: Italian tortellini salad. Fresh vegetables, mozzarella, roasted pine nuts and aromatic basil round off the salad perfectly. Served with a simple dressing made from balsamic vinegar and olive oil. You can see how quickly and easily you can conjure up this salad here.

Preparation 1 minute Preparation 15 minutes

For the salad

500 g tortellini
40 g pine nuts
80 g sun-dried tomatoes in oil
400 g cherry tomatoes
250 g mushrooms
1 zucchini
1 clove of garlic
1 onion
Small mozzarella balls
Fresh basil

For the dressing

4 tbsp white balsamic vinegar
2 tbsp olive oil
Salt and pepper

Preparation

Cook the tortellini in salted water according to the instructions and then drain.
Roast the pine nuts without oil until golden brown.
Slice the mushrooms and zucchinis and fry in a pan with a little oil.
Drain the dried tomatoes and cut into fine strips.
Wash and halve the cherry tomatoes.
Peel and finely chop the garlic and onion.
Drain the mozzarella.
Wash the basil and pluck the individual leaves into small pieces.
Place all the ingredients in a bowl.
Now whisk the balsamic vinegar with the olive oil.
Season to taste with salt and pepper.
Pour the dressing over the salad and serve.