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Tortellini and Ruccola Salad

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Tortellini and Ruccola Salad

The perfect tortellini and ruccola salad recipe with a picture and simple step-by-step instructions.

  • 250 g Fresh ham / ricotta tortellini
  • 75 g Ruccola
  • 6 piece Date tomatoes
  • 50 g Pine nuts
  • 50 g Grana Padano Parmesan
  • 4 tbsp Balsamic vinegar
  • 3 tbsp Cold pressed olive oil
  • 1 tsp Mustard
  • 2 tsp Sugar
  • Salt and pepper
  1. Wash the rocket and pat dry. Bring the water to the boil, add salt and cook the fresh tortellini in it for 2 minutes (or as specified). Drain the pasta and let it cool. Roughly chop the rocket and quarter the tomatoes. Prepare a dressing using the ingredients balsamic vinegar, olive oil, mustard, sugar, salt and pepper. Fold this under the tortellini. Add the rocket and tomatoes. Roast pine nuts in a pan and pour over the salad together with the coarsely grated Parmesan.
Dinner
European
tortellini and ruccola salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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