A speedy pasta salad with Mediterranean flavours – perfect for packed lunches
Prep:5 mins
Makes 2 lunches
140g Tenderstem broccoli, cut into short lengths250g fresh tortellini3 tbsp pesto (fresh if you can get it)2 tbsp toasted pine nuts1 tbsp balsamic vinegar8 cherry tomatoes, halved
STEP 1Bring 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 pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.
