Warm tortellini salad with vegetables

Ingredients for 2 servings:

• 3 onions
• 3 stalk(s) celery
• 3 garlic cloves
• 1 pepper, red, hot
• 1 tbsp olive oil
• 150 g chorizo, thinly sliced
• 1 tbsp vinegar, preferably white balsamic vinegar or to taste
• 250 g tortellini, filled with cheese
• 1 tbsp honey
• 2 beefsteak tomatoes
• 1 pack of mozzarella
• 1 handful of basil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Slice the onions into wedges, the celery into thin half-moons, and the garlic cloves into long sticks. Sauté everything in a little olive oil until browned, then season with salt. Add a few thin rings of hot, fresh red chili pepper—as much as you like—and fry the chorizo. Deglaze with the vinegar, add more olive oil if desired, and season with about a tablespoon of honey. It should have a spicy, sour taste. Meanwhile, cook the cheese tortellini until almost cooked through, drain well, and place in a large bowl. Add the vegetable mixture, toss to combine, and stir in the chopped fresh tomatoes, basil leaves, and finely diced mozzarella. Mix to combine, let stand, and season with salt and pepper before serving.