Tortellini salad with mozzarella & mushrooms

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 7
  • 500 g trocked. Tortellini
  • 7-10 Tbsp salt, pepper, sugar
  • 7-8 TABLESPOONS white balsamico or white wine vinegar
  • 5-7 TABLESPOONS Oil
  • 50-75 g Breakfast bacon in thin slices
  • 400 g cherry- or small tomatoes
  • 1 collar Spring onions
  • 250 g Mushrooms
  • 1 TABLESPOON Lemon juice
  • 250-300 g Mozzarella
  • 1/2 bunch/pot of basil
  • 150 g Cream cheese with herbs from Provence
  • 4-6 Tbsp Milk

Directions

  1. 1

    Cook the tortellini in plenty of boiling salted water for about 15 minutes. Mix vinegar, salt, pepper and 1 pinch of sugar, add oil. Drain the tortellini and mix them with the marinade while still hot. Leave to stand for approx. 30 minutes.

  2. 2

    Fry the bacon in a pan without fat until crispy. Drain and let cool off

  3. 3

    Clean and wash the tomatoes, spring onions and mushrooms. Halve or quarter the tomatoes. Cut spring onions into rings and mushrooms into slices. Sprinkle mushrooms with lemon juice. Dice mozzarella. Wash basil and chop finely, except for a little bit. Mix prepared salad ingredients, except for the bacon, and pasta. Season to taste

  4. 4

    Stir cream cheese and milk until smooth and spread over the salad. Break the bacon into pieces and sprinkle over the salad. Garnish with remaining basil

Nutrition Facts

KCAL
500 kcal
CARBS
41 g
FATS
27 g
PROTEINS
20 g