Tortellini salad with sun-dried tomatoes
Recipe for tortellini pasta salad with sun-dried tomatoes and rocket.
Servings 4 people
Calories 582kcal
Ingredients
- 250 g tortellini – I use spinach and ricotta
- 200 g cherry tomatoes, halved
- 150 g frozen peas, defrosted
- 75 g rocket
- 30 g pine nuts
- 6-7 sprigs fresh basil, leaves only
Dressing
- 70 g sun-dried tomatoes, sliced
- 100 ml oil from the sun-dried tomatoes
- 1 handful parsley, finely chopped
- 2 cloves garlic, grated or crushed
- 25 g Parmesan, finely grated
- 1/2 lemon, juice only
- Salt and freshly ground black pepper
Instructions
- Cook the tortellini according to the packet instructions, then rinse under cold water.Leave to drain in a sieve.
- Mix the ingredients for the dressing and season with freshly ground pepper and a little salt.
- Toast the pine nuts in a dry frying pan until golden.
- Tip the tortellini, tomatoes, peas and basil leaves into a bowl and toss well with the dressing.
- Then fold in the rocket and pine nuts, and serve.The salad can be made ahead and kept in the fridge until ready to serve.
Nutrition
Calories: 582kcal | Carbohydrates: 47g | Protein: 18g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 403mg | Potassium: 936mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1344IU | Vitamin C: 39mg | Calcium: 233mg | Iron: 5mg