Summary

Ingredients

• Pesto :
• 75 g tomato (s), dried in oil, out the jar
• 50 g pecorino, rated (alternatively Parmesan)
• 25 g cashew nuts
• 1 handful basil, preferably fresh
• 2 clove (s) garlic, more if desired
• 4 tablespoon oil, from the tomato jar
• 2 tablespoon balsamic vinegar
• possibly water
• salt and pepper

For the salad:

• 800 g tortellini, fresh with cheese fillin
• 500 g cherry tomato (s)
• 250 g mozzarella
• 50 g olives, black, without stone

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Instructions

1. Cook the tortellini in salted water according to the instructions on the packet, drain and rinse in cold water. Allow to cool slightly.
2. For the pesto, cut the sun-dried tomatoes into strips. Finely grate the cheese. Peel off the garlic cloves and chop finely. Now grind the dried tomatoes, grated cheese, cashew nuts, basil and garlic in a blender to a firm paste, then mix in the oil. Now dilute the paste with the balsamic vinegar and, if necessary, some water to a creamy consistency and season with salt and pepper if necessary. Mix with the tortellini in a bowl.
3. Now halve or quarter the cocktail tomatoes depending on their size. Dice the mozzarella and halve the olives if desired. Mix everything with the tortellini and let it steep for a while covered.