Recipes : Tortellini Salad with Fresh Herb and Tomato Vinaigrette : Food Network

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Tortellini Salad with Fresh Herb and Tomato Vinaigrette
Recipe courtesy Michael Chiarello

Ingredients
2 pounds packaged tortellini
2 tablespoons extra-virgin olive oil, plus 1 1/4 cups
4 cups freshly diced tomato
4 tablespoons chopped tarragon leaves
4 tablespoons chiffonade basil leaves
2 tablespoons minced parsley leaves
2 minced shallots
6 tablespoons lemon juice
1 1/2 pounds fresh mozzarella, sliced 1/4-inch thick into approximately 30
slices
4 cups fresh arugula

Gray salt
Freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high
heat. Cook the tortellini according to the package instructions. When fully
cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to
room temperature.

Meanwhile, in a nonreactive mixing bowl, combine the diced tomatoes, herbs,
shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and
season with gray salt and pepper to combine. When the tortellini have cooled to
room temperature toss with the vinaigrette.

To serve, line the perimeter of a large serving platter with overlapping slices of
the mozzarella. Spoon the tortellini salad in the center and scatter the arugula
leaves over the top.