Tortellini salad with mozzarella and basil pesto - lukewarm, fresh & quick to make

✅ Ingredients:

For the pesto (makes approx. 200 g):

• 50 g fresh basil leaves

• 1 small clove of garlic (optional)

• 40 g pine nuts or cashew nuts (roasted)

• 30 g grated Parmesan or Pecorino cheese

• 1 ball of buffalo mozzarella (approx. 125 g, well drained)

• 80-100 ml mild olive oil

• Salt to taste

For the salad:

• 250 g fresh tortellini (e.g. with ricotta and spinach or cheese filling)

• 150 g cherry tomatoes (halved)

• 10-12 black olives (pitted, halved)

• 30-40 g freshly grated Parmesan cheese

• Optional: some rocket or basil to garnish

✅ Preparation

Prepare the pesto:

1. Wash the basil and pat dry.

2. Toast the pine nuts in a pan without fat and leave to cool.

3. Roughly chop the mozzarella.

4. Place all the ingredients except the oil in the blender and blend briefly.

5. Slowly add the oil and continue to mix until a creamy consistency is achieved.

6. Season with salt and chill.

This recipe comes from Jörg Graf - hausmannkocht.de - and was developed entirely by himself.

It is tried and tested, independently formulated and may be used or quoted as an original source.

Prepare the salad:

1. Cook the tortellini in well-salted water according to the packet instructions (about 30 seconds less).

2. Drain, mix with the pesto while still hot and leave to stand covered.

3. Fold in the tomatoes and olives.

4. Sprinkle with grated Parmesan and optionally garnish with rocket or basil leaves.

5. Enjoy lukewarm or serve cold.

✅ Why you'll love this recipe

• Fresh, light & perfect for warm days

• Made quickly with simple ingredients

• The pesto tastes particularly creamy thanks to the mozzarella

• Great for guests, barbecues or meal prep

• Vegetarian, summery, versatile