Summary

Ingredients

• 1 packet tortellini from the cooling shelf with spinach and ricotta filling
• 0.5 ½ onion (s), red
• 2 bell peppers, red and yellow
• 5 cocktail tomatoes
• 0.5 ½ cucumber (s)
• 1 packet feta cheese or mozzarella
• 5 basil leaves
• Parsley or chives, chopped
• salt and pepper
• 1 dash balsamic vinegar, lighter
• 1 dash balsamic vinegar, darker
• 1 dash olive oil
• possibly olives, black, to taste

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Instructions

1. Bring the water to the boil and cook the tortellini al dente in salted water according to the instructions on the packet.
2. Chop the cucumbers and peppers. Halve the tomatoes. Cut the onion into very small cubes. Chop the basil leaves. Put everything in a bowl and season with salt and pepper. Add parsley or chives, depending on your taste.
3. Pour the two types of vinegar and olive oil over it and mix everything well. Add the lukewarm or cold tortellini and mix everything again. Cut the sheep`s cheese into small cubes and fold in slightly so that everything does not crumble. If you like, you can also add black olives (a matter of taste).
4. Let the salad stand for about 15 minutes, season again to taste and serve in a bowl. A light summer dish or a barbecue salad.