Colorful tortellini salad

Ingredients for 4 servings:

• 300 g tortellini, colorful
• 3 small zucchini
• 1 tomato(s) (Roma)
• 1 tomato(s), yellow
• 1 garlic clove(s)
• 4 tbsp red wine vinegar
• 1 pinch(s) of sugar
• 6 tbsp olive oil
• 1 box of sprouts (arugula seedlings)
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

without mayonnaise

Cook the tortellini according to the package instructions. Clean the zucchini, halve lengthwise, remove the seeds, and cut into thin sticks. Blanch in boiling water for about 2 minutes until al dente. Clean and slice the tomatoes. Mix the vinegar with salt, pepper, and sugar. Press the garlic and stir in. Beat in the oil well. Drain the tortellini and rinse well to prevent further cooking. Fold in the vegetables. Pour the marinade over the salad and mix well. The salad should chill and cover for at least 2 hours. Cut off the sprouts and stir in before serving.