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Today: Tortellini Salad
1. Cut ½ cucumber & 1 red pepper into cubes and 300g cherry tomatoes into halves. Cook 500g tortellini with ricotta and spinach according to the packet instructions.
2. Take a blender for the sauce and put in the jar 3EL balsamic vinegar & olive oil, 1TL oregano & basil and 1EL salt & sugar. Blend the ingredients for about 1 minute.
3. Put all ingredients in a large bowl including 135g sliced black olives. Mix everything well and let the salad cool for 2 hours in the fridge. We wish you bon appetit!
– 500g Tortellini Ricotta & Spinach
– 300g cherry tomatoes
– 135g sliced black olives
– 1 bell pepper
– ½ Cucumber
– olive oil
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