Tortellini Salad with Prunes, Sun-dried Tomatoes & Rocket
This recipe can be made as a complete meal or a side dish. It is quick to prepare and the combination of hot and cold elements makes it particularly interesting.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4 Pieces 1x
- Method: import-018
- Cuisine: R404
Ingredients
Units
Scale
400 g cheese tortelloni
80 g sun-dried tomatoes in oil
80 g Sunsweet prunes
1 red onion?
1 garlic clove?
4 tbsp capers?
5 tbsp balsamic vinegar
1 1/2 tbsp maple syrup?
salt and freshly ground pepper?
60 ml olive oil?
2 tbsp pine nuts?
1 bunch of rocket leaves (approx. 40 g)?
Instructions
- Cook the cheese tortelloni for 2-3 minutes according to the packet instructions, rinse in cold water and drain well. Transfer to a bowl. Cut the tomatoes into thin slices, halve the prunes. Peel the onions and garlic. Slice the onion, chop the garlic and add them both to the tortelloni along with the capers, tomatoes and prunes.
- Mix together the vinegar, 2 tbsp of water, maple syrup, salt and pepper, whisk in the olive oil. Marinate the cheese tortelloni mixture in the salad dressing. Toast the pine nuts in a dry frying pan, then allow to cool on a plate. Wash the rocket leaves, dry them in a salad spinner and fold them into the salad, sprinkle with the toasted pine nuts.
Tip: You could also toss a few fresh basil leaves into the salad and add 2 tbsp olives. Then top with feta cubes or mozzarella slices.
Notes
MK2
Nutrition
- Calories: 510