Tortellini Salad with Fresh Herb and Tomato Vinaigrette

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
15 servings
Level:
Easy

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.


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