Tortellini Salad with Vegetables

Summary

Ingredients

• 500 g tortellini, with pesto, tomato or spinach fillin
• 150 g tomato (s)
• 100 g mozzarella
• 100 g olives
• 1 pack noodles, Chinese instant noodles, flavor chicken
• 70 g tomato (s), dried
• 20 g pine nuts
• 1 zucchini
• 2 tablespoon pesto, green
• 0.5 tablespoon ½ mustard
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• pepper
• salt
• Herbs

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Instructions

1. Cook the tortellini in salted water for approx. 1 minute until they are al dente according to the instructions on the packet. Rinse with cold water and let cool down.
2. Crumble the instant noodles in a bowl and sprinkle with the added seasoning mixture. Then pour the pesto, olive oil, mustard, honey and balsamic vinegar over it and let it steep for at least 10 minutes. In this way, the pasta can absorb the oil and its flavor and become a little softer. Season to taste with salt and pepper.
3. Depending on your taste, you can also add more pesto, balsamic vinegar or mustard.
4. In the meantime, wash, dice and sauté the zucchini. Wash and chop the tomatoes, also cut the dried tomatoes, olives and mozzarella into pieces. Take the zucchini out of the pan and roast the pine nuts in it. Be careful, they burn easily!
5. If you want more bite in the salad, you can also fry the tortellini and season it with a little pepper, salt and herbs. I mostly use basil, thyme, oregano, etc.
6. Mix all ingredients and season one last time. Let it steep in the refrigerator for about 1 hour.