Summary

Ingredients

• 3 packs tortellini, (with ricotta and spinach) a 400 g
• 1 can peas, drained well
• 3 stalks celery, cut into fine slices
• 4 tomato (s), pitted, cut into small cubes
• 2 cloves garlic, finely chopped
• 1 handful basil, finely chopped
• 8 tablespoon white wine vinegar
• 3 teaspoons mustard
• 2 teaspoons sugar
• 8 tablespoon oil (sunflower oil)
• 200 ml cream
• 1 tablespoon curry powder, (more if you like)
• 50 g parmesan, finely rated
• salt and pepper

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Instructions

1. Put the peas, celery, diced tomatoes, garlic and basil leaves in a large bowl.
2. For the marinade, mix the vinegar, mustard, sugar, oil, cream, curry powder and parmesan together and season well with salt and pepper. Add to the vegetables and mix well.
3. Cook the tortellini in boiling salted water according to the instructions on the packet. Drain and drain well. Add to the vegetables and marinade while still hot and mix quickly but well.
4. Let it soak for at least 1 hour.
5. The salad is even better if it is given time overnight.
6. Incidentally, it tastes very good the next day even if it is slightly warmed up.