Tortellini Salad with Fresh Herb and Tomato Vinaigrette

2019-06-04
  • Yield : 15 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Gnocchi With Wild Mushroom Ragu

  • Cinnamon Roll Bread Pudding

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

Method

Step 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 2 tablespoons of the olive oil and allow to cool to room temperature.

Step 2

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.

Step 3

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.

Leave a Reply

Your email address will not be published. Required fields are marked *