🍰 Fresh Tortellini Salad with Pine Nuts

Name: Fresh Tortellini Salad with Pine Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Tortellini (e.g. with cheese-spinach filling); Salt; 250 g colorful cherry tomatoes; 100 g arugula; 80 g sun-dried tomatoes in oil; 50 g marinated black and green olives (pitted); 1 clove of garlic; 1 red onion; 40 g pine nuts; 1 handful basil; 4 tbsp olive oil; 2 tbsp white wine vinegar; 1 tsp mustard; 1 tsp organic lemon zest; Pepper; 125 g mozzarella

575 kcal · 30 min · 4 servings

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Ingredients

400 g Tortellini (e.g. with cheese-spinach filling)
Salt
250 g colorful cherry tomatoes
100 g arugula
80 g sun-dried tomatoes in oil
50 g marinated black and green olives (pitted)
1 clove of garlic
1 red onion
40 g pine nuts
1 handful basil
4 tbsp olive oil
2 tbsp white wine vinegar
1 tsp mustard
1 tsp organic lemon zest
Pepper
125 g mozzarella

Instructions

1. Bring a pot of water and salt to a boil.
2. Cook the tortellini in it for about 2 to 3 minutes until they are firm to the bite.
3. Drain the pasta in a colander and let it cool down.
4. Wash the cherry tomatoes thoroughly.
5. Halve the washed tomatoes.
6. Wash the arugula.
7. Spin the arugula dry.
8. Let the sun-dried tomatoes drain.
9. Cut the sun-dried tomatoes into thin strips.
10. Cut the olives into small pieces.
11. Peel the garlic.
12. Finely chop the garlic.
13. Peel the onion.
14. Cut the onion into thin strips.
15. Heat a pan without fat over medium heat.
16. Toast the pine nuts in it for about 2 to 3 minutes until golden brown.
17. Wash the basil.
18. Shake the basil dry.
19. Pluck the basil leaves from the stems.
20. Finely chop the basil leaves.
21. Mix the olive oil with white wine vinegar in a small bowl.
22. Add mustard to the oil-vinegar mixture.
23. Grate the lemon zest into the mixture.
24. Add the chopped garlic to the mixture.
25. Season the dressing with salt and pepper.
26. Place the cooled tortellini in a large bowl.
27. Add the fresh and sun-dried tomatoes to the bowl.
28. Add the olives to the bowl.
29. Add the onion strips to the bowl.
30. Add the chopped basil to the bowl.
31. Add the dry arugula to the bowl.
32. Toss all ingredients well with the dressing.
33. Drain the mozzarella.
34. Tear the mozzarella into small pieces.
35. Distribute the salad onto plates.
36. Garnish the salad with the mozzarella pieces.
37. Garnish the salad with the toasted pine nuts.

Nutrition per serving

kcal: 575
Protein: 21 g · Fett/Fat: 28 g · Carbs: 58 g