Tortelloni Salad




1/4 cup good quality extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

1/2 cup shredded fresh basil leaves

1/4 cup finely chopped shallot

1 large clove garlic, finely chopped

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 cups cherry tomatoes, halved

1 package Refrigerated Spinach & Tortelloni (20 oz.)

2 cups baby arugula, kale or spinach leaves

1/4 cup grated Parmesan cheese (optional)

1/4 cup pine nuts, toasted (optional)



WHISK oil, lemon juice, basil, shallot, garlic, salt and pepper in large bowl. Add tomatoes; toss to coat.

PREPARE pasta according to package directions; drain then add to bowl with tomato mixture. Toss gently to coat. Cover loosely with plastic wrap; refrigerate for 30 minutes or until at room temperature. 

ADD arugula, cheese and pine nuts to bowl with pasta; toss to coat.