For the dressing:
1 medium tomato, halved
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
2 tsp Dijon mustard
½ tsp honey
2 tbsp extra-virgin olive oil
2 garlic cloves, peeled
Pinch of dried oregano
Pinch of Italian seasoning
Salt and black pepper
For the salad:
1 x 250g pack of fresh, refrigerated tortellini, any flavour
125g fresh Mozzarella, marinated if available, torn into bitesized pieces
250g ripe cherry tomatoes
Handful of fresh basil leaves
- Place all the dressing ingredients in a blender and whizz until smooth. Set aside for at least an hour (overnight if possible) to let the flavours combine.
- Bring a medium pot of salted water to a boil and cook the tortellini according to the package directions. Drain and run under cold water.
- Transfer the tortellini to a serving bowl. Add the Mozzarella balls, tomatoes and basil and toss together.
- Drizzle with dressing and serve with garlic bread.
Per serving: 734kcals, 36.5g fat (12.4g saturated), 65.6g carbs, 9.4g sugars, 38.7g protein, 6.9g fibre, 0.989g sodium