Summary

Ingredients

• 250 g tortellini, dry or
• 400 g tortellini, fresh
• 2 small zucchini
• 2 carrot (s)
• 1 leek
• 2 tomato (s)
• 250 ml vegetable stock
• 1 bunch basil
• salt and pepper
• 4 tablespoon balsamic vinegar
• 4 teaspoons olive oil

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Instructions

1. Prepare the tortellini according to the instructions on the packet. While these are cooking, wash and finely chop the basil. Mix the vinegar and oil in a small bowl, season with salt and pepper and then stir in the basil.
2. Mix the finished tortellini with the marinade while still hot and leave to stand for about 30 minutes.
3. Wash the zucchini and leek, clean the carrots. Use a vegetable peeler to slice the carrots and zucchini lengthways (until you get to the core - do not use this) and cut the leek into fine rings. Blanch the vegetables in the broth for about three minutes (should remain firm to the bite) and then add to the tortellini.
4. Remove 100 ml of the broth and also add to the salad. Remove the seeds from the tomatoes with a small spoon (tea or espresso spoon) and cut the pulp into small cubes. Add this to the salad, fold everything in well, let it steep for another 30 minutes, season to taste - done.
5. Tastes warm, but also cold.