Tortellini Salad with Fresh Herb and Tomato Vinaigrette

Name: Tortellini Salad with Fresh Herb and Tomato Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 15 servings
Cuisine: american
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

Recipe courtesy of Michael Chiarello

Watch how to make this recipe.

Tortellini Salad with Fresh Herb and Tomato Vinaigrette

1 Review

Level: Easy
Yield: 15 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 15 servings

Calories

394

Total Fat

33

Saturated Fat

10

Carbohydrates

13

Dietary Fiber

3

Sugar

5

Protein

14

Cholesterol

40

Sodium

531

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

Level: Easy
Yield: 15 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 15 servings

Calories

394

Total Fat

33

Saturated Fat

10

Carbohydrates

13

Dietary Fiber

3

Sugar

5

Protein

14

Cholesterol

40

Sodium

531

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

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

Watch how to make this recipe.

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.