Tortellini Salad with Fresh Herbs and Tomato Vinaigrette

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

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.
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.
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.

Source: nicole