Tortellini and arugula salad with pesto and Parmesan

Ingredients for 4 servings:

• 500 g tortellini with cheese filling
• 100 g pine nuts
• 100 g arugula
• 1 handful of basil
• 100 g Parmesan
• 100 g Parma ham
• 100 g tomatoes, dried in oil
• 125g mozzarella
• ½ clove(s) garlic
• 2 tbsp pesto, green
• 1 tsp mustard, medium hot
• 1 tbsp honey
• 2 tbsp balsamic vinegar, dark
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

perfect for the barbecue season

Cook the tortellini and let cool. Toast the pine nuts. Roughly chop the arugula and basil. Finely slice the Parmesan and Parma ham. Drain the sun-dried tomatoes and chop them finely. Dice the mozzarella. Place everything in a bowl. For the dressing, finely chop or press the garlic. Mix together the pesto, mustard, honey, balsamic vinegar, olive oil, garlic, salt, and pepper, season to taste, and pour over the salad. Mix well! Tip: Goat cheese, pickled and grilled peppers, and olives also taste great in this salad.