Tortellini salad: discover the summer recipe



Time of preparation:

150 min


5 people


– 500 g Fontaneto tortellini
– 250 ml EVOO
– 8 fresh basil leaves
– 150 g diced Emmental cheese
– 2 diced carrots, blanched
– 2 diced courgettes, blanched
– 2 diced ripe tomatoes (pulp only)
– 100 g pitted Riviera olives
– 100 g lightly toasted sliced almonds
– Salt and pepper to taste


Cook the tortellini in a large quantity of salted boiling water for around 5 minutes. Drain them and while still hot, season them with all the above-listed ingredients, then season with salt and pepper to taste. Arrange them on a very large baking tray, spread them out and let them cool; when they are cold, mix them and transfer them to a high-sided bowl. Cover with cling film and leave to rest in the fridge for at least 2 hours.
Serve cold and garnish as desired.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces