Summary

Ingredients

• 750 g tortellini
• 8 large tomato (s)
• 200 g feta cheese
• 2 tablespoon balsamic vinegar
• 3 bag / s spice mix for salad (salad topping, Italian style)
• 7 tablespoon olive oil
• 7 tablespoon water
• salt and pepper

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Instructions

1. Cook the tortellini (I use 250 g with meat filling and 500 g with spinach and ricotta filling) according to the instructions on the packet until al dente, rinse well and allow to cool. Then transfer to a salad bowl.
2. Core the tomatoes and cut into cubes. Also cut the sheep`s cheese into small cubes and add both to the tortellini. Mix everything together.
3. Mix the topping of the salad with oil, water and vinegar and pour over the salad. Stir everything again so that the dressing comes to every spot. Place in the fridge for about 2 hours so that the salad can pull through a little, but it doesn`t have to be.
4. Perfect for hot days when you don`t really want to offer a salad with mayo. It is also very quick to prepare.
5. Another tip: I usually cook the tortellini in a broth instead of salted water, this makes the salad a little spicier.