Pesto tortellini salad alla caprese

Name: Pesto tortellini salad alla caprese
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1-1.2 kg fresh tortellini (e.g. with cheese filling; chiller cabinet); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Pine nuts; 400 g cherry tomatoes; 2 packages (150 g each) Mini-Mozzarella balls; 1⁄8 l white balsamic vinegar; 50 g green pesto (glass); 75 ml Olive oil; 1 bunch/pot of basil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1-1.2 kg fresh tortellini (e.g. with cheese filling; chiller cabinet)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Pine nuts
400 g cherry tomatoes
2 packages (150 g each) Mini-Mozzarella balls
1⁄8 l white balsamic vinegar
50 g green pesto (glass)
75 ml Olive oil
1 bunch/pot of basil

Directions

1
Place the tortellini in boiling salted water. Leave to stand over a low heat for 2-4 minutes. Drain. Roast pine nuts in a pan without fat. Take out and let cool down. Wash and halve the tomatoes.
2
Drain mozzarella well.
3
For the marinade, mix vinegar, pesto, salt, pepper and 1 pinch of sugar. Fold in the oil. Season to taste again. Wash the basil and remove the leaves from the stems.
4
Carefully mix tortellini, tomatoes, basil, mozzarella, pine nuts and marinade. Leave to stand for at least 30 minutes. Season again and arrange on a plate.