Mediterranean Tortellini Salad

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Another busy week, another quick salad for lunch. This time your lunch box will be filled with an incredible variety of tastes, a mix brought to you by DJ Tortellini featuring it’s best mates Parmesan and Arugula πŸ˜‰

It is a quite busy week, which is why this post is a bit shorter than usual… But on the upside, this dish is also a bit easier/ quicker than usual! I will try to bake something during the week though, so hopefully there will be another sweet recipe following soon… Better stay tuned πŸ˜‰ In case you have any suggestions what I should definitely bake, it might be savory or sweet, and it may very well be a traditional dish in your local cuisine – let me know in the comments!

Ingredients (serves 2):

200 g tortellini
4 small tomatoes
1/2 small onion
4 hands full of lettuce
1/2 red bell pepper
2 tbsp roughly grated parmesan
2 tsp chives
2 tbsp white balsamic vinegar
1 tbsp olive oil
Salt, pepper

Cook the tortellini in salted water for about 5 minutes. Remove them from the water and let them cool down. In the meantime chop the onions, and cut the bell pepper in small cubes. Heat some olive oil in a small sauce pan and fry half of the onions and the bell pepper cubes until the onions are lightly golden. While the bell pepper is frying, cut the tomatoes into small pieces and wash the lettuce. Transfer everything to a salad bowl and season with oil, vinegar, salt and pepper.

Tip: To add a more crispy consistency, you can roast some almonds or walnuts in a sauce pan (without any additional grease, just keep an eye on them). This way you also get some more proteins πŸ˜‰


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