Ingredients

The following ingredients have 5 Servings
  • 250 g/ 8.8 oz fresh tortellini (filling of your choice (I prefer cheese))
  • 150 g/ 5.3 oz/ 1 cup peas (frozen)
  • 1 bell pepper (red or yellow)
  • 1 red onion
  • 250 g/ 8.8 oz mushrooms
  • lots of fresh herbs like parsley (oregano and chives)
  • 30 ml/ 1 fl.oz/ 1/8 cup herb vinegar (or regular white wine vinegar)
  • 1 teaspoon mustard
  • 1 garlic clove (grated)
  • pinch of sugar
  • 100 ml/ 3.4 fl.oz/ scant ½ cup olive oil
  • 100 g/ 3.5 oz/ 1 cup (crumbled feta cheese (See note))
  • fine sea salt and black pepper to taste

Instruction

  • Bring a large pot of water to a boil and cook the tortellini according to the packet's instructions, adding the peas during the last 2 minutes of the cooking time. Check that the tortellini are cooked through, take one out and cut it in the middle, you will see if the dough is cooked all the way through.
  • Drain well and place in a large bowl. Add 1 tablespoon of the olive oil, stir well and leave to cool while you prepare the rest of the ingredients.
  • Slice the bell pepper and the red onion into fine strips and slice the mushrooms. See the blog post, if you prefer to cook the mushrooms, but raw mushrooms in this salad taste great.
  • Chop the herbs finely.
  • Make the vinaigrette by whisking together the vinegar, mustard, grated garlic clove, sugar, and some salt and pepper.
  • Slowly add the remaining olive oil while whisking continuously until the mixture emulsifies.
  • Add the vegetables and the herbs to the noodle bowl. Add about ¾ of the dressing and stir well. Leave to marinate, in the fridge, for at least 2 hours.
  • Just before serving, add the rest of the vinaigrette, stir well and adjust the taste with salt and pepper.
  • Crumble the feta on top and serve.