Tortellini salad

Name: Tortellini salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g dried tortellini; 7-10 Tbsp Salt; 500 g small zucchini; 250 g cherry tomatoes; 600-750 g small white mushrooms; 2 (approx. 150 g) medium-sized onions; 2 Garlic cloves; 8-12 Tbsp Sunflower oil; 7-10 Tbsp Pepper; 2-3 TEASPOONS dried Italian herbs; 300 ml Vegetable broth (instant); 75 g Sugar; 100 ml Essig white balsamic (approx. 10 Tbsp); 150 g dried tomatoes in oil; 80 ml Olive oil; 60 g Pine nuts; 2 packs (125 g each) Mozzarella cheese; 1 Pot of basil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

500 g dried tortellini
7-10 Tbsp Salt
500 g small zucchini
250 g cherry tomatoes
600-750 g small white mushrooms
2 (approx. 150 g) medium-sized onions
2 Garlic cloves
8-12 Tbsp Sunflower oil
7-10 Tbsp Pepper
2-3 TEASPOONS dried Italian herbs
300 ml Vegetable broth (instant)
75 g Sugar
100 ml Essig white balsamic (approx. 10 Tbsp)
150 g dried tomatoes in oil
80 ml Olive oil
60 g Pine nuts
2 packs (125 g each) Mozzarella cheese
1 Pot of basil

Directions

1
Prepare tortellini in boiling salted water according to the instructions on the packet. Clean, wash and slice the zucchini. Wash and drain the cherry tomatoes. Clean and clean the mushrooms and possibly halve them. Peel onions and garlic. Cut onions into fine slices, press garlic through a garlic press.
2
Pour tortellini on a sieve, rinse with cold water, drain and let cool down. Gradually heat some oil in a large pan and fry first zucchini, then mushrooms and tomatoes in it. Season each vegetable with salt and pepper, remove from the pan and place in a large bowl. Finally, lightly fry the onions in the remaining oil, adding garlic and dried herbs and sauté briefly. Remove from the pan. Heat up the stock. Clean the pan, caramelise the sugar in it and deglaze with stock. Add vinegar and onion-herb mixture, bring to the boil and simmer for about 2 minutes. Drain the pickled tomatoes, collecting the oil. Cut the tomatoes roughly into pieces and add them to the hot marinade with 3-4 tablespoons of tomato oil. Season to taste with salt and pepper. Stir in olive oil.
3
Add vinegar and onion-herb mixture, bring to the boil and simmer for about 2 minutes. Drain the pickled tomatoes, collecting the oil. Cut the tomatoes roughly into pieces and add them to the hot marinade with 3-4 tablespoons of tomato oil. Season to taste with salt and pepper. Stir in olive oil. Mix the hot marinade with tortellini and vegetables and let it stand for about 1 hour. Roast the pine nuts in a pan without fat, take them out. Cut mozzarella into small cubes. Wash the basil, shake dry and pluck off the leaves, except for something to garnish. Mix the basil leaves, pine nuts and mozzarella, except for a little bit for sprinkling, into the salad. Season salad again, arrange in a large bowl and sprinkle with remaining pine nuts and mozzarella cubes. Garnish with basil
4
Roast the pine nuts in a pan without fat, take them out. Cut mozzarella into small cubes. Wash the basil, shake dry and pluck off the leaves, except for something to garnish. Mix the basil leaves, pine nuts and mozzarella, except for a little bit for sprinkling, into the salad. Season salad again, arrange in a large bowl and sprinkle with remaining pine nuts and mozzarella cubes. Garnish with basil
5
1 hour waiting time