Italian Tortellini Salad (Cold)
Ingredients (serves 4):
400g fresh tortellini (with cheese or ham, according to your taste)
150g cherry tomatoes, halved
100g mozzarella balls or diced mozzarella
80g sun-dried tomatoes in oil, drained and cut into strips
60g pitted black or green olives
50g arugula (or baby leaves)
2 to 3 tbsp green pesto (basil)
1 tbsp 1 tbsp balsamic vinegar (optional)
Salt & freshly ground black pepper
A drizzle of extra virgin olive oil
A few fresh basil leaves, to serve
Preparation:
1. Cook the tortellini:
Cook the tortellini in a large pot of salted water according to the package instructions (often 3 to 5 minutes).
Drain and rinse with cold water to cool quickly.
Drizzle with a little olive oil to prevent sticking.
2. Prepare the filling:
Cut the cherry tomatoes in half.
Drain the sundried tomatoes and cut them into thin strips.
Drain the mozzarella balls.
Cut the olives into half-rounds if you want them.
3. Toss the salad:
In a large salad bowl, combine the cooled tortellini with the cherry tomatoes, sundried tomatoes, mozzarella, olives, and arugula.
Add the pesto, a little balsamic vinegar (optional), salt, and pepper.
Gently toss to coat.
4. Plating:
Garnish with fresh basil leaves.
Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Tips & Variations:
You can add:
diced cured ham or grilled chicken,
toasted pine nuts,
or replace the pesto with a lemon and oregano vinaigrette.
This salad can be kept refrigerated for up to 2 days.
