Tortellini salad with arugula and tomatoes

Ingredients for 4 servings:

• 250 g tortellini with spinach and ricotta filling
• 2 handfuls of arugula
• 250 g cherry tomatoes
• 125 g mozzarella (mini mozzarella)
• 1 spring onion(s)
• 2 tbsp seeds (salad seeds of your choice), mixed
• 1 tsp salt
• 2 tsp sugar
• 5 tbsp balsamic vinegar, dark
• 6 tbsp olive oil
• 1 garlic clove(s)

Instructions

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

vegetarian, delicious with grilled food

Cook the tortellini in salted water until tender; they should not be too al dente. In the meantime, sort the arugula, finely chopping it if desired. Slice the spring onion into rings and halve the cherry tomatoes. For the dressing, whisk together the salt, sugar, vinegar, and oil, then press the garlic clove and add it to the dressing. After cooking, rinse the tortellini in cold water and let it cool. Then place the tortellini in a large bowl, toss with the tomatoes, arugula, spring onions, mozzarella slices, lettuce seeds, and dressing, and serve immediately. If you want the dressing to marinate longer, you can add the arugula just before serving, as it tends to shrink relatively quickly in the dressing.