Tortellini Salad With Fresh Herb & Tomato Vinaigrette

Ingredients

• 2 lbs packaged tortellini
• 2 tablespoons extra-virgin olive oil
• 1 1/4 cups extra-virgin olive oil
• 4 cups tomatoes, freshly diced
• 4 tablespoons tarragon leaves, chopped
• 4 tablespoons basil leaves, chopped
• 2 tablespoons parsley, leaves minced
• 2 shallots, minced
• 6 tablespoons lemon juice
• 1 1/2 lbs fresh mozzarella balls, sliced 1/4 inch thick into approximately 30 slices
• 4 cups arugula
• salt & pepper

Directions

1. 1

   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 the 2 T. olive oil and allow to cool to room temperature.

2. 2

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

3. 3

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

4. 4

   Sprinkle with fresh shredded Parmesan on top if you like.