Rate this recipe!
| Prep Time | 10-15 minutes |
| Cook Time | 5 minutes |
| Servings |
persons
|
|
Rate this recipe!
|
Ingredients
- 1 Cup broccoli cut into short lengths
- 2 Cups tortellini (fresh) gluten free
- 3 tbsp pesto
- 2 tbsp pine nuts toasted
- 1 tbsp balsamic vinegar
- 8 pieces cherry tomato halved
Instructions
- Bring a large pan of water to the boil.
- Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to package instructions.
- Drain everything, gently rinsing under cold water until cool, then tip into a bowl.
- Toss with the pesto, pine nuts, and balsamic vinegar.
- Add the tomatoes and put the mixture in containers and chill.
- Let the salad get to room temperature during the morning to get the most flavor from the tomatoes and pesto.
