Tortellini pasta salad

Source

Ingredients

• 6 tablespoons olive oil
• 3 tablespoons lemon juice
• ½ cup shredded basil
• 1 shallot, minced
• 1 garlic clove, minced
• 2 (9-oz) packages cheese tortellini
• 1 pint cherry tomatoes
• 2 cups baby arugula
• ½ cup grated parmesan
• ¼ cup pine nuts, toasted

Prep

Bring 4 quarts of water to boil in a large pot.

Whisk olive oil, lemon juice, basil, shallot, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in bowl large enough to hold entire pasta salad.

Add tortellini and 1 tablespoon of salt to boiling water and cook, stirring often, until tender. Drain tortellini, shaking off excess water.

Add hot, drained tortellini and cherry tomatoes to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.

Stir in arugula, parmesan, and pine nuts, and season with salt and pepper to taste.

Log

2025-04-21

Turned out well.

I didn't add the pine nuts so Tessa could take it to school.

Left the parmesan and arugala on the side so they could be added to individual servings. Probably best to stir in the parmesan though.