Chrissi's Tortellini Salad

Ingredients for 4 servings:

• 400 g tortellini, fresh
• 200 g peas, frozen
• some vegetable broth, instant without flavor enhancers
• 2 tbsp apple cider vinegar
• 2 tsp mustard, medium hot
• 1 tbsp rapeseed oil
• 1 tbsp Worcestershire sauce
• n. B. Paprika powder, sweet
• n. B. Salt
• n. B. Pfeffer
• 150 g yogurt, 1.5% fat
• 2 tbsp cream, sour
• 2 bell peppers, red
• 3 cucumber(s), sour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-compatible

In a pot, mix about 1.5 liters of water with a little vegetable stock and bring to a boil. Add the peas to the boiling water and cook for about 8-10 minutes. They should still have a bit of bite and not be mushy. So check them every now and then to see if they are cooked through. While the first pot is cooking, put a second pot with about 2 liters of water and a little salt on the heat. Bring the water to a boil and cook the tortellini for about 2 minutes. Drain the pasta in a sieve and let it cool slightly. In the meantime, prepare the salad dressing: in a bowl, whisk together the apple cider vinegar, mustard, rapeseed oil, Worcestershire sauce, paprika, salt, and pepper, then stir in the yogurt and sour cream. Set aside! After cooking, drain the peas in a sieve and let it cool slightly. Then mix them directly into the salad dressing along with the tortellini. Halve the peppers and remove the stems, seeds, and cores with a knife. Briefly rinse the halves under running water and drain. Drain the cucumbers and then cut into small pieces. Chop the bell peppers into thin, fine strips. Finally, mix the vegetables into the salad. You can also add finely chopped fresh herbs and/or other vegetables. The tortellini salad tastes best when freshly mixed. If it’s left standing for a little longer, the tortellini tend to absorb a lot of the sauce and become a bit sticky. Total: 24 points / 6 points per serving for 4 servings / 8 points per serving for 3 servings.