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Creamy Tuscan cheese tortellini salad

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Prep
Prep
20 - 25 Min
Cook
Cook
10 - 15 Min
Portions
Portions
6 - 8

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ingredients

For the pasta salad
• 1 pack of OSM cheese tortellini 350g
• 2 cups of cherry tomatoes halved
• 1 1/2 cups of baby spinach chopped coarse
• 1 cup of cannellini beans
• 1 cup of red onions sliced then halved
• 6 – 7 sliced of bacon cut lengthwise then diced
• 1/4 cup of pine nuts toasted
• 3 TBS of pecorino romano
• Vinaigrette

For the vinaigrette
• 1/4 cup of mayonnaise
• 1/4 high fat yogurt
• 1 tsp of mustard powder
• 3 tsp of fresh oregano chopped
• 1 clove of garlic chopped
• juice from a 1/2 lemon
• 1/2 tsp salt
• Fresh black pepper to taste

preparation

  • Prepare the vinaigrette
  • In a 10″ pan on medium high temperature, toast the pine nuts until golden brown. Reserve on a plate
  • In the same pan, fry the bacon until it is crispy. Reserve the bacon on a plate with a paper towel to absorb the excess fat
  • Boil the pasta for 5 minutes.
  • Strain the pasta and refresh in cold water.
  • -Strain again and place in a large bowl.
  • Add spinach, red onions and vinaigrette.
  • Mix until everything is coated.
  • Add the cherry tomatoes and beans. Gently mix.
  • Add the bacon and pine nuts and cheese and gently mix. Keep a little of each to place on top as a garnish
  • Plate and garnish

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