Tortellini Salad with Pesto, Roasted Bell Pepper & Burrata

Ingredients

• 400 gtortellini — fresh, with cheese filling
• 200 groasted red bell pepper — from a jar
• 100 gsun-dried tomatoes
• 100 gprosciutto
• 1 ballburrata — approx. 150 g
• 75 grocket
• 30 gpine nuts
• 15 gbasil — fresh
• 30 gParmesan cheese
• 2 tbsppesto — green
• 2 tbspolive oil — extra virgin
• 1 tbspbalsamic vinegar — white
• 1 tsphoney
• 1 tbspwater
• black pepper — to taste

Method

1. 1

   Cook the tortellini according to package instructions until al dente. Drain, rinse very briefly with cold water and let drain well.

2. 2

   Roast the pine nuts for 2–3 minutes in a dry frying pan and let cool.

3. 3

   Drain the roasted bell pepper and sun-dried tomatoes well. Cut the bell pepper into strips and the sun-dried tomatoes into smaller pieces.

4. 4

   Mix pesto, olive oil, white balsamic vinegar, honey, water, and black pepper into a dressing.

5. 5

   Mix the lukewarm tortellini with approximately two-thirds of the pesto dressing.

6. 6

   Add roasted bell pepper, sun-dried tomato, and rocket and gently toss together.

7. 7

   Tear the prosciutto into coarse pieces and distribute through and over the salad.

8. 8

   Place the burrata in the middle and carefully tear it open just before serving.

9. 9

   Distribute the remaining pesto dressing over the salad.

10. 10

    Finish with roasted pine nuts, shaved Parmesan cheese, basil, and black pepper.