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 time 1 minute
Cooking time 15 minutes
Ingredients
Ingredients for 4 portions
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.
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