This tortellini salad is a perfect evening meal but also works well for lunch the next day.
I originally found this as a BBC Good Food recipe, and we used to make this as a quick weekend lunch. It works very well. As usual though, my version is supplemented with veggies — extra spinach and more broccoli and tomato.
You almost wouldn’t need the pesto dressing, that’s how fresh this dish really is. But it’s the dressing that makes this salad so irresistible.
This is also a great dish to experiment with plant-based tortellini. I am usually not a fan of mushrooms but somehow the mushroom filled tortellini goes well with this dish. But I will let you pick your own favourite!
Tortellini salad with pesto
10 minutes preparation + 15 minutes cooking — serves 2 to 3
Ingredients
- 1 pack plant-based tortellini (choose your own flavour)
- 350 grams broccoli
- 3 large tomatoes
- 150 grams fresh spinach
- 3 tablespoons plant-based green pesto
- 1 tablespoon balsamic vinegar
- Optional: plant-based white cheese (feta-style)
Preparing the vegetables
- Cut the broccoli into florets. Peel the stem and cut into bite-sized pieces.
- Wash the tomatoes and cut into bite-sized pieces.
- Wash the spinach and cut in half.
Preparing the broccoli and tortellini
- Bring a large pot of water to a boil.
- Boil the broccoli for 2 minutes.
- Add the tortellini and cook together for another two minutes.
- Drain the broccoli and tortellini. Wash with cold water to cool.
Bringing it all together
- Mix the broccoli, tortellini, tomatoes and spinach in a salad bowl.
- Add the pesto and balsamic vinegar. Mix well.
- Serve with crumbled plant-based cheese as garnish if using.
Enjoy your meal!
Did you like this?
Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!
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