Tortellini pasta salad with blue cheese and pecans
This is a very simple pasta salad of tortellini with blue cheese and pecans served with a rocket and tomato salad. A delicious combo!
1 person made this
Makes: 2 -3 personen
250g fresh tortellini with spinach and ricotta filling
150 to 200g Gorgonzola or other blue cheese, crumbled
2 tablespoons balsamic dressing
75g rocket leaves
4 large tomatoes, quartered
balsamic dressing, to taste
pepper and salt, to taste
Method Prep:10min › Cook:10min › Ready in:20min
Cook the tortellini according to the instructions on the packet. Drain.
Heat the milk in a large pan or wok; add the Gorgonzola and stir until it has melted. Add 2 tablespoons of balsamic dressing and let the sauce simmer for a few minutes until it thickens. Add the tortellini and continue to heat.
Mix rocket leaves with tomatoes; toss with 1 or 2 tablespoons of balsamic dressing. If necessary, season with salt and pepper. Divide onto serving pates. Spoon the tortellini with gorgonzola sauce on top or on the side; sprinkle pecans on top.