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🍰 Tortellini Salad with Sun-Dried Tomatoes and Parmesan

693 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Tomatoes, dried 60 g
• Olives, green 100 g
• Arugula 50 g
• Cherry tomatoes 250 g
• Basil, fresh 50 g
• Parmesan 80 g
• Tortellini with tomato filling, fresh 500 g
• Sour cream 200 g
• Milk 4 tbsp
• Pepper, black ground Pinch

Instructions

1. 1. Bring about 5 liters of water to a boil in a large pot and add some salt.
2. 2. Drain the sun-dried tomatoes and olives and chop them coarsely.
3. 3. Wash the arugula thoroughly and let it drain well.
4. 4. Wash the cherry tomatoes and cut them into quarters.
5. 5. Wash the basil, pat it dry, and pick the leaves off the stems.
6. 6. Chop the basil leaves finely.
7. 7. Grate the Parmesan finely.
8. 8. Cook the tortellini in the boiling salted water for about 4 minutes, until they float to the surface.
9. 9. Drain the tortellini in a colander and let them drain well.
10. 10. In a bowl, mix the crème fraîche with the grated Parmesan, some milk, salt, and pepper.
11. 11. Add the drained tortellini and all prepared ingredients to the bowl with the dressing.
12. 12. Mix everything well together.
13. 13. Season the salad to taste.
14. 14. Serve the salad on plates and enjoy.

Nutrition per serving

• kcal: 693
• Protein: 25 g · Fett/Fat: 40 g · Carbs: 54 g