Tortellini Salad

Ingredients

• 400 g tortellini (e.g., cheese‑spinach filling)
• Salt
• 250 g colorful cherry tomatoes
• 100 g Arugula
• 80 g sun‑dried tomatoes in oil
• 50 g pickled black and green olives (pitted)
• 1 Garlic clove
• 1 Red Onion
• 40 g pine nuts
• a handful basil
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Mustard
• 1 tsp organic lemon zest
• Pepper
• 125 g mozzarella

Instructions

1. 1.

   Cook the tortellini in boiling salted water according to package instructions for about 2–3 minutes until al dente. Drain and let cool.

2. 2.

   Meanwhile, wash and halve the cherry tomatoes. Rinse the arugula and spin dry. Drain the sun‑dried tomatoes and slice into thin strips. Chop the olives. Peel and finely mince the garlic. Peel the onion and cut into fine strips.

3. 3.

   In a hot pan without added fat, toast the pine nuts over medium heat for about 2–3 minutes until golden brown. While they toast, wash the basil, shake dry, pluck the leaves and finely chop them.

4. 4.

   For the dressing, whisk together olive oil, white wine vinegar, mustard, lemon zest, garlic, salt and pepper. In a large bowl combine the cooled tortellini, fresh and sun‑dried tomatoes, olives, onion strips, basil and arugula with the dressing. Drain the mozzarella and tear into small pieces. Arrange the salad on plates and garnish with mozzarella and toasted pine nuts.