Fresh Tortellini Basil Salad

Prep:

10 m

Cook:

15 m

Ready in:

25 m

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A delicious pasta salad with cheese-filled tortellini and sweet basil – easy to cook, quick to eat!

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Servings: 6

Egg tortellini

1 lb., cheese-filled, uncooked, dry

Olive oil

1/3 cup (can be replaced with vegetable oil)

Balsamic vinegar

¼ cup

Fresh basil

2 tbsp., chopped (or 2 tsp. dried basil)

Parmesan cheese

1 tbsp., grated

Pepper

1/8 tsp.

Green onion

1, chopped

Carrot

1, medium-sized, peeled, sliced on the diagonal

Cook the tortellini according to the package directions.
Drain and rinse using cold water.
Combine all the remaining ingredients (from oil to carrot) in a medium-sized bowl.
Add the cooked tortellini to the bowl and toss well.
Cover and keep in the fridge for 2 hours or more.
Add some Parmesan cheese before serving and toss again.

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