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Tortellini – arugula salad

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Ingredients for 2 servings:

  • 500 g tortellini with ricotta and spinach filling, refrigerated
  • 10 tbsp olive oil
  • 6 tbsp balsamic vinegar
  • 6 cherry tomatoes
  • lots of Parmesan, freshly chopped
  • 1 onion(s), red
  • 3 handfuls of arugula
  • salt and pepper

Instructions

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

Cook the tortellini according to the instructions. Roughly chop or coarsely grate the Parmesan cheese. Finely dice the onion. Make a dressing with the oil, vinegar, onion, and Parmesan cheese. Season to taste with salt and pepper. Halve or quarter the tomatoes and add them. Finally, add the arugula and the lukewarm tortellini and toss everything together. I like the salad best lukewarm, but it’s not for everyone. It’s also delicious cold. It tastes great with grilled food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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