Tortellini Salad with Fresh Herb and Tomato Vinaigrette
You can never have too many main course recipes, so give Tortellini Salad with Fresh Herb and Tomato Vinaigrette a try. This recipe makes 15 servings with 359 calories, 20g of protein, and 17g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have tarragon leaves, olive oil, parsley leaves, and a few other ingredients on hand, you can make it. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert.
Instructions
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.