Tuscan tortellini salad | Quick summer lunch
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Sezamo
O salată răcoritoare de vară în stil toscan, cu tortellini proaspeți, roșii cherry dulci, roșii uscate, mozzarella, salam uscat și dressing cremos de pesto cu muguri de pin.
Ingredients
Preparation method
Preparation and boiling
Boil the fresh tortellini in salted water for 2-3 minutes, according to the package instructions. Drain and rinse them briefly with cold water to stop the cooking process, then let them cool.
Cut the cherry tomatoes in half, the sun-dried tomatoes into thin strips, and the dry salami into slices or half-slices. Drain the fresh mozzarella and tear it into small pieces.
Assembly and serving
In a small bowl, mix the pesto alla Genovese with the extra virgin olive oil and balsamic vinegar until you get a smooth dressing.
Chef's tip
For an intense flavor, lightly toast the pine nuts in a dry pan for 1-2 minutes before adding them to the salad.
This salad can be prepared a few hours in advance and kept in the refrigerator — it is ideal for a lunchbox or a summer picnic.
80 min
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