Tortellini salad with pesto and tomatoes

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 44
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. 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. 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. 3

    Arrange salad and decorate with basil leaves.

Nutrition Facts

KCAL
370 kcal
CARBS
45 g
FATS
15 g
PROTEINS
12 g

Categories & Tags

Main DishesvegetarianSalad