Mix approx. 1.5 liters of water with a little vegetable stock in a saucepan and bring to the boil. Put the peas in the boiling water and cook for about 8-10 minutes. They should still have a bit of bite and not get mushy. So try every now and then to see if they`re done!
Place a second pot with approx. 2 liters of water and a little salt parallel to the first. Bring the water to the boil and cook the tortellini in it for about 2 minutes. Then drain the pasta over a sieve and let cool down a little.
In the meantime, prepare the salad dressing:
To do this, beat in a bowl of apple cider vinegar with mustard, rapeseed oil, Worcester sauce, paprika powder, salt and pepper with the help of a whisk and then stir in the yogurt and sour cream. Put aside!
After the cooking time, drain the peas over a sieve and also let them cool down a little. Then mix directly into the salad sauce together with the tortellini.
Halve the peppers, remove the stalk, seeds and partitions with a knife. Rinse halves briefly under running water and allow to drain. Drain the cucumber as well and then cut into small pieces. Chop the bell pepper into fine, thin strips. Finally mix the vegetables into the salad.
As a supplement, you can also mix in finely chopped fresh herbs and / or other vegetables.
The tortellini salad tastes best when it is freshly mixed together. If it stands a little longer, the tortellini soak up the sauce extremely for my taste and become a bit sticky.
Total 24 p. / With 4 servings per serving 6 p. / With 3 servings per serving 8 p.
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