Tortellon salad with ham and grated tomato dressing

Name: Tortellon salad with ham and grated tomato dressing
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 800 g fresh tortelloni (refrigerated shelf); 7-10 Tbsp Salt; 400 g cherry tomatoes; 125 g Arugula (rocket); 2 small zucchini; 3 TABLESPOONS Pine nuts; 5 TABLESPOONS Olive oil; 2 small onions; 500 g vine-ripened tomatoes; 4-6 Tbsp Balsamico; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Mozzarella; 150 g cooked ham in thin slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

800 g fresh tortelloni (refrigerated shelf)
7-10 Tbsp Salt
400 g cherry tomatoes
125 g Arugula (rocket)
2 small zucchini
3 TABLESPOONS Pine nuts
5 TABLESPOONS Olive oil
2 small onions
500 g vine-ripened tomatoes
4-6 Tbsp Balsamico
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Mozzarella
150 g cooked ham in thin slices

Directions

1
Place the tortelloni in boiling salted water and cook according to the instructions on the packet. Drain and allow to cool.
2
Wash and halve the cherry tomatoes. Clean and wash the arugula and zucchini. Shake rocket dry and pluck if necessary a little smaller, cut zucchini into slices.
3
Roast the seeds without fat in a large pan. Remove. Heat 1 tablespoon of oil. Fry the zucchini in it until golden brown. Take out and let cool down. Season with salt.
4
For the dressing, peel and finely dice the onions. Wash the vine tomatoes. Grate on a coarse grater. Mix both with balsamic vinegar, salt, pepper and some sugar. Fold in 4 tablespoons of oil.
5
Halve the mozzarella and cut into thin slices. Mix carefully with all prepared salad ingredients and dressing. Leave to stand for at least 2 hours.
6
Cut the ham into thin strips and spread them on a large plate. Season tortellon salad again and arrange on top.