Tortellini salad with pesto and tomatoes

Name: Tortellini salad with pesto and tomatoes
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 g Tortellini Ricotta & Spinach (Refrigerated); 7-10 Tbsp Salt; 350 g Tomatoes; 4 Spring onions; 4 Stem(s) Basil; 4 TABLESPOONS White wine vinegar; 3 TSP Basil Pesto; 3-4 Tbsp Olive oil; 75 g small black olives; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

Fancy a summer salad? Then you will surely like our Italian-style lightning tortellini salad!

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

500 g Tortellini Ricotta & Spinach (Refrigerated)
7-10 Tbsp Salt
350 g Tomatoes
4 Spring onions
4 Stem(s) Basil
4 TABLESPOONS White wine vinegar
3 TSP Basil Pesto
3-4 Tbsp Olive oil
75 g small black olives
7-10 Tbsp Pepper

Directions

1
Prepare tortellini in boiling salted water according to package instructions, drain. In the meantime wash, clean and chop the tomatoes. Wash and clean spring onions and cut into thin rings.
2
Wash the basil, shake dry and cut the leaves of 3 stems into thin strips. Mix vinegar and pesto, fold in oil. Mix tortellini, tomatoes, olives, basil strips and pesto vinaigrette and season with salt and pepper.
3
Arrange salad and decorate with basil leaves.