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🍰 Creamy Tortellini Salad with Tomato Pesto

583 kcal · 40 min · 4 servings

Ingredients

• 75 g tomato(es), dried in oil (from the jar)
• 50 g Pecorino (or Parmesan)
• 2 clove(s) of garlic (more to taste)
• 25 g cashew nuts
• 1 handful of basil (preferably fresh)
• 4 tbsp oil (from the tomato jar)
• 2 tbsp balsamic vinegar, light
• possibly water
• salt and pepper
• 800 g tortellini (with cheese filling, fresh (refrigerated section))
• 500 g cherry tomatoes
• 250 g mozzarella
• 50 g olives, black (pitted)

Instructions

1. 1. Bring a pot of salted water to a boil.
2. 2. Cook the tortellini in it for exactly the time specified on the package.
3. 3. Drain the pasta.
4. 4. Rinse the tortellini briefly with cold water to prevent them from sticking together.
5. 5. Let the pasta cool down slightly in a colander.
6. 6. Cut the sun-dried tomatoes into thin strips.
7. 7. Grate the cheese finely.
8. 8. Mince the garlic cloves finely.
9. 9. Put the sun-dried tomatoes, grated cheese, cashew nuts, basil, and garlic into a blender.
10. 10. Puree the ingredients into a thick paste.
11. 11. Stir the oil into the paste.
12. 12. Flavor the sauce with balsamic vinegar.
13. 13. Add a little water if necessary until the sauce is creamy.
14. 14. Season the sauce with salt and pepper to taste.
15. 15. Place the cooled tortellini in a bowl.
16. 16. Mix the tortellini with the prepared sauce.
17. 17. Halve or quarter the cherry tomatoes depending on their size.
18. 18. Cut the mozzarella into small cubes.
19. 19. Halve the olives as desired.
20. 20. Set aside the tomatoes, mozzarella, and olives.
21. 21. Mix the vegetables and cheese with the saucy tortellini.
22. 22. Cover the bowl.
23. 23. Let the salad rest for a short while.

Nutrition per serving

• kcal: 583
• Protein: 24 g · Fett/Fat: 30 g · Carbs: 56 g