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.
Tortellini salad: discover the summer recipe
Difficulty:
Easy
Time of preparation:
150 min
Doses:
5 people
Ingredients
– 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
– 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
Preparation
