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Tortellini salad with summer vegetables

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Ingredients for 4 servings:

  • 400 g tortelloni, fresh (e.g. Steinhaus)
  • 500 g vegetables of your choice, fresh
  • 1 small bell pepper(s), red
  • 1 small avocado(s)
  • 3 tbsp salad mayonnaise
  • 3 tbsp yogurt
  • 1 tbsp pesto
  • ½ bunch parsley, flat
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Cook the tortelloni according to the package instructions. Trim and cook the vegetables (I used beans, carrots, and cauliflower), then cut into bite-sized pieces. Mix the mayonnaise, yogurt, and pesto together. Finely chop the parsley and fold in. Season to taste with salt and pepper. Add more seasoning, as the pasta and vegetables will absorb the flavor. Let the tortelloni and vegetables cool slightly, dice the bell pepper and avocado, and add everything to the dressing. It tastes just as good warm or cold.

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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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