Tortellini salad

Name: Tortellini salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g frozen young peas; 400 g fresh tortellini with ricotta spinach filling (refrigerator); 7-10 Tbsp Salt; 2 TABLESPOONS Fig Mustard; 4 TABLESPOONS Whole milk yoghurt; 2 TABLESPOONS Wine vinegar; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 200 g Carrots; 50 g Rocket

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g frozen young peas
400 g fresh tortellini with ricotta spinach filling (refrigerator)
7-10 Tbsp Salt
2 TABLESPOONS Fig Mustard
4 TABLESPOONS Whole milk yoghurt
2 TABLESPOONS Wine vinegar
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
200 g Carrots
50 g Rocket

Directions

1
Defrost peas at room temperature. Prepare tortellini in boiling salted water according to package instructions. Mix mustard, yoghurt, vinegar and oil and season to taste with salt and pepper. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Pour tortellini into a sieve and rinse with cold water. Wash the rocket, shake dry and, depending on the size, chop into small pieces if necessary. Mix the prepared salad ingredients and serve
2
Waiting time approx. 15 minutes