Créé avec l’IA
Spinach and Ricotta Tortellini Salad
25 min 303 kcal par portion Facile
Ingrédients
4 Portions
- spinach and ricotta tortellini300 g
- cherry tomatoes100 g
- baby spinach50 g
- red onion30 g
- olive oil1 tablespoon
- balsamic vinegar1 tablespoon
- pine nuts20 g
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spinach and ricotta tortellini and cook according to the package instructions (usually 2-3 minutes), until they float to the surface. Drain and set aside to cool.
- 2
While the tortellini is cooling, halve the cherry tomatoes and thinly slice the red onion.
- 3
In a small dry pan over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- 4
In a large salad bowl, combine the cooked tortellini, cherry tomatoes, baby spinach, and red onion.
- 5
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
- 6
Pour the dressing over the salad and toss gently to combine.
- 7
Sprinkle the toasted pine nuts over the top of the salad.
- 8
Serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a colder salad.
