Tortellini salad with Cabanossi

Name: Tortellini salad with Cabanossi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Salad cream; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1 collar Chives; 200 g yellow and red cherry tomatoes; 2 packages (250 g each) Spinach Ricotta Tortelloni; 1 Cucumber; 150 g Cabanossi; 1 TABLESPOON Oil; 2 bundles (60 g each) Rocket; 30 g Mini-Ofen; 7-10 Tbsp pink berries

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Salad cream
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1 collar Chives
200 g yellow and red cherry tomatoes
2 packages (250 g each) Spinach Ricotta Tortelloni
1 Cucumber
150 g Cabanossi
1 TABLESPOON Oil
2 bundles (60 g each) Rocket
30 g Mini-Ofen
7-10 Tbsp pink berries

Directions

1
Mix salad cream and sour cream. Season with salt, pepper and lemon juice. Wash the chives, dab dry, cut into fine rolls and fold into the cream. Clean, wash and possibly halve the tomatoes.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the cucumber, rub dry and cut into strips or bite-sized pieces. Cut Cabanossi diagonally into slices. Heat oil in a pan.
3
Fry the cabanossi for 2-3 minutes. Take it out. Add the tomatoes to the frying fat and sauté briefly. Clean the rocket, wash and pat dry. Mix tortellini and half of the salad cream. Fold in cucumber, tomatoes, rocket and cabanossi.
4
Spread the rest of the salad cream in patches on top. Sprinkle with olives and garnish with pink berries.