Tortellini Salad with Fresh Herb & Tomato Vinaigrette

Tortellini Salad with Fresh Herb & Tomato Vinaigrette

From Food Network's Michael Chiarello

Serves 15

2 pounds packaged tortellini
2 T Extra Virgin Olive Oil plus 1 1/4 C
4 C freshly diced tomato
4 T chopped fresh tarragon
4 T chiffonade basil leaves
2 T minced parsley leaves
2 minced shallots
6 T lemon juice
1 1/2 lbs fresh mozzarella sliced into 1/4 in thick slices
4 C fresh arugula
Gray salt
Freshly ground black pepper

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 C 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.

**Notes from Em**
To make this meal a little easier and cheaper, I use canned Italian tomato's instead of fresh, I shred about 1 C of mozzarella and mix it into the tortellini, and I serve the pasta on top of baby mixed greens instead of arugula. I like the flavor of arugula but have had a hard time finding it lately.