Italian-style tortellini salad

Ingredients for 4 servings:

• 75 g tomatoes, dried in oil, from the jar
• 50 g Pecorino, alternatively Parmesan
• 2 garlic cloves, more if desired
• 25 g cashew nuts
• 1 handful of basil, preferably fresh
• 4 tbsp oil, from the tomato jar
• 2 tbsp balsamic vinegar, lighter
• possibly water
• salt and pepper
• 800 g tortellini with cheese filling, fresh (refrigerated section)
• 500 g cocktail tomatoes
• 250g mozzarella
• 50 g black olives, pitted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with tomatoes, mozzarella and spicy red pesto dressing

Cook the tortellini in salted water according to the package instructions, drain well, and refresh in cold water. Let cool slightly. For the pesto, cut the sun-dried tomatoes into strips. Finely grate the cheese. Peel and finely chop the garlic cloves. Blend the sun-dried tomatoes, grated cheese, cashews, basil, and garlic in a blender until you get a firm paste, then mix in the oil. Thin the paste with the balsamic vinegar and a little more water, if needed, until it reaches a creamy consistency. Season with salt and pepper to taste. Mix in a bowl with the tortellini. Halve or quarter the cherry tomatoes, depending on their size. Dice the mozzarella and halve the olives, if desired. Mix everything with the tortellini, cover, and let it sit for a while.