Tortelloni and pepper salad

Ingredients for 6 servings:

• 800 g tortelloni or tortellini
• 300 g bell pepper(s), red or pointed peppers
• 150 g gherkins or cornichons
• 3 stalks of parsley
• 4 tbsp tomato paste
• 1 cup of crème fraîche or light crème, 200 g each
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

fruity tortelloni salad with bell peppers, pickled cucumber, tomato and crème fraîche

First, cook the tortelloni as directed on the package and then drain in a colander. To prevent the pasta from overheating and to help the salad cool down more quickly, you can rinse it with cold water. Then place the tortelloni in a salad bowl. Cut the red or pointed peppers into small cubes or strips, as well as the pickled cucumbers or gherkins. Add both to the tortelloni in the salad bowl. Chop the three sprigs of parsley and add to the salad bowl. Add 4 tablespoons of tomato paste and the cup of crème fraîche. Mix everything together and season with salt and pepper. The salad is perfect for a barbecue or as a side dish to homemade pizza. The salad has approximately 670 kcal per serving.