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This fresh and tangy broccoli and tortellini salad packs a flavorful punch with minimal effort using your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups Broccoli florets fresh and bright green
- 9 ounces Cheese tortellini package
- 1 cup Cherry tomatoes halved
- ½ cup Red onion diced
- ¼ cup Olive oil
- 2 tablespoons Balsamic vinegar
- Salt and pepper to taste
- ¼ cup Grated Parmesan cheese
Instructions
Instructions
- Cook tortellini as per package instructions, drain and set aside.
- Blanch broccoli in boiling water for 2-3 minutes, then rinse with cold water.
- In a large bowl, combine cooked tortellini, blanched broccoli, cherry tomatoes, and diced red onion.
- Whisk olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Pour dressing over salad mix and toss gently to coat.
- Sprinkle grated Parmesan cheese over the top before serving.
Notes
Serve immediately to maintain freshness and texture. Store leftovers in an airtight container in the fridge for up to 2 days.