Tortellini and Zucchini Salad with Garlic Mint Oil
4 servings
30 minutes
Tortellini and zucchini salad is a vibrant combination of tender Italian pasta and fresh vegetables, complemented by aromatic herb oil. Cheese-filled tortellini add softness to the dish, while sautéed zucchini brings a light sweetness. Garlic-mint oil adds zest, creating a harmony of flavors. This dish hails from Italy, where the balance of simple yet rich ingredients is appreciated. The salad is served chilled, making it perfect for warm summer days. It works well as a standalone dish or as an accompaniment to meat and fish dishes. Thanks to the freshness of mint and the tenderness of pasta, the salad is light yet has a pronounced flavor that lingers.
1
In a large pot of boiling water, cook the tortellini until done, then drain.
- Cheese tortellini: 500 g
2
Slice the zucchini into thin rounds. Heat a small amount of vegetable oil in a pan and fry the zucchini until golden brown. Place on a paper towel.
- Courgette: 4 pieces
- Vegetable oil: to taste
3
In a clean skillet, heat olive oil and add thinly sliced garlic. Sauté until golden, remove from heat, and add chopped mint and vinegar.
- Olive oil: 0.3 glass
- Garlic: 4 cloves
- Mint leaves: 17 g
- Vinegar: 0.3 glass
4
In a large bowl, mix pasta, zucchini, and garlic oil. Chill.
- Cheese tortellini: 500 g
- Courgette: 4 pieces
- Olive oil: 0.3 glass
- Garlic: 4 cloves
- Mint leaves: 17 g
- Vinegar: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
