Italian-Greek tortellini salad

Ingredients for 2 servings:

• 1 pack of refrigerated tortellini with spinach and ricotta filling
• ½ onion(s), red
• 2 bell peppers, red and yellow
• 5 cocktail tomatoes
• ½ cucumber(s)
• 1 pack of feta cheese or mozzarella
• 5 basil leaves
• e.g. parsley or chives, chopped
• salt and pepper
• 1 shot of balsamic vinegar, light
• 1 shot of balsamic vinegar, dark
• 1 dash of olive oil
• possibly olives, black, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

vegetarian light summer meal

Bring the water to a boil and cook the tortellini in salted water according to the package instructions until al dente. Finely chop the cucumbers and bell peppers. Halve the tomatoes. Finely dice the onion. Chop the basil leaves. Place everything in a bowl and season with salt and pepper. Add parsley or chives, depending on your taste. Drizzle with both types of vinegar and the olive oil and mix well. Add the lukewarm or cold tortellini and mix everything again. Cut the feta cheese into small cubes and fold in lightly to prevent it from crumbling. If you like, you can also add black olives (depending on your taste). Let the salad stand for about 15 minutes, season again to taste, and serve in a bowl. A light summer dish or a grilled salad.