tortellini-salad

Salad with grilled tortellini, iceberg and yogurt

salty nutritious vegeterian chef
INGREDIENTS
  • 250 g tortellini
  • 1/2 head of iceberg lettuce
  • 1 handful of arugulas
  • 7–8 cherry tomatoes
  • 1/2 red onion
  • 30 g OLYMPOS grated graviera cheese
  • 2 tbsp olive oil
  • Salt
  • Pepper
FOR THE SAUCE
PRODUCT
graviera-packshot-gallery-0
Graviera cheese
Graviera cheese
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Strained yogurt 2% fat
Strained yogurt 2% fat
METHOD
  1. Add the tortellini to salted water that has come to a boil and cook for 3 to 4 minutes.
  2. Drain them and transfer them to a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and sprinkle with graviera cheese, then bake in a preheated oven at 200°C for 15 to 20 minutes, until crispy.
  4. In a bowl, add the iceberg lettuce, onion, arugula, cherry tomatoes, salt, and pepper.
  5. For the sauce, in a bowl add the 2% strained OLYMPOS yogurt, the mayonnaise, lemon juice, OLYMPOS graviera cheese, olive oil, vinegar, garlic, salt, pepper, and parsley, and mix thoroughly with a spoon.
  6. Pour the sauce over the salad, add the crispy tortellini, and mix very well to blend the ingredients.
    Serve and enjoy!
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