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Summer Tortellini Salad with Pesto & Mozzarella | Quick Summer Delight
(0)
20 min
Quick
Knuspr-Küche
Kühler Nudelsalat im Handumdrehen: Saftige Ricotta-Spinat-Tortellini, frisches Pesto Verde, sonnengereifte Kirschtomaten und cremige Mozzarella-Perlen verbinden sich zu einem leichten Sommergericht für heiße Tage.
Ingredients
Preparation method
Bring a large pot of lightly salted water to a boil. Add the fresh ricotta and spinach tortellini and cook briefly according to the package instructions (approx. 2-3 minutes). Then drain, rinse with cold water, and let cool.
In the meantime, toast the pine nuts in a dry pan over medium heat until golden brown. Remove and let cool on a plate.
Wash and halve the cherry tomatoes. Wash the arugula thoroughly and shake dry. Drain the mini mozzarella balls.
Chef's tip
The salad can easily be prepared the day before - just add the arugula shortly before serving so it stays crisp.
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