Tortellini salad with remoulade vinaigrette

Ingredients for 4 servings:

• 2 packs of tortellini with spinach and ricotta filling, from the refrigerated section
• 1 jar gherkins
• 1 can of corn
• 5 tomatoes
• 6 tbsp Remoulade, liquid, not from the garnishing tube
• 2 tbsp Balsamic vinegar, white
• 12 tbsp olive oil
• some salt and pepper
• 1 tbsp cucumber juice
• 100 g cooked ham
• n. B. spice(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Cook the tortellini, let cool for about 10 minutes. Dice the gherkins, tomatoes, and ham and add them to a salad bowl with the corn. Prepare the salad dressing with about 2 tablespoons of vinegar, about 12 tablespoons of oil, about 6 tablespoons of tartar sauce, and about 1 tablespoon of the gherkin liquid. Season lightly. Add the cooled tortellini to the salad bowl, pour the salad dressing over them, and stir. Tip: If you omit the cooked ham, the salad is vegetarian.