Tortellini salad with turkey breast fillet in herb and cream cheese salad dressing

Ingredients for 4 servings:

• 300 g tortellini (ricotta, dried tomato filling)
• 100 g smoked turkey breast slices
• 180 g bell pepper(s), grilled in olive oil, from the jar
• 4 spring onions
• 100 g peas, frozen
• 150 g herb cream cheese
• 1 pinch of herbal salt
• 1 pinch of herb pepper
• 1 tbsp vinegar
• 2 tbsp broth from the paprika jar
• 1 tsp maple syrup
• 1 small bunch of chives, cut into rolls

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 24 minutes

refined

Boil salted water, add the tortellini and peas, and simmer for about 4 minutes, or according to the package instructions. Drain. Cut the turkey breast into thin strips, along with the bell peppers and spring onions. Place everything in a bowl. For the salad dressing, place the herb cream cheese in a small bowl, season with herb salt, herb pepper, and vinegar, add the stock, and mix well. Add the tortellini to the ingredients, mix in the salad dressing, and sprinkle with chives. You can make ahead and let it sit for about 1 hour. Of course, you can also use other tortellini.