Cookbook

Tortellini Salad

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Ingredients

  • 1 pack tortellini, 16-20 oz
  • 2 Tbsp huile d'olive
  • 1 pint cherry tomatoes, en 2
  • 8 oz mozarella, mini balls
  • 1 cup epinards, roughly chopped
  • 1 boite coeurs d'artichaux, roughly sliced or chopped
  • 1/2 cup olives, en 2
  • 1/2 cup oignon rouge, diced
  • 3 Tbsp pesto
  • 3 Tbsp huile d'olives
  • 2 Tbsp vinaigre, de vin blanc
  • poivre
  • 2 Tbsp parmesan
  • 1/4 cup basilique, frais

Instructions

Cook the tortellini. Drain, rinse quickly with cool water and immediately toss with olive oil. Meanwhile, ombine the tomatoes, mozzarella, spinach, artichoke hearts, olives and onion in a large serving bowl. Make the dressing, combine the pesto, oil, vingar, pepper and parmesan.

Add the cooled tortellini to the bowl, drizzle over the dressing and toss to combine. Sprinkle the basil over it and serve.

Journal.

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Notes