30 minutes
A refreshing salad combining cheese tortellini, cherry tomatoes, baby arugula, and toasted pine nuts, all tossed in a fragrant basil and lemon dressing.
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Basil, shredded
cups
Shallots, minced
each
Garlic Clove, minced
each
teaspoons
Pepper, freshly ground
teaspoons
Fresh Cheese Tortellini, packaged
0 oz
Cherry Tomatoes, halved
0 oz
cups
Parmesan Cheese, grated
cups
Pine Nuts, toasted
cups
1. Prepare the dressing
In a large bowl, whisk together the extra-virgin olive oil, lemon juice, shredded basil leaves, minced shallot, minced garlic, salt, and pepper. This will create a vibrant and well-emulsified dressing that ensures each bite of the salad is evenly flavored.
2. Cook the tortellini
Bring 4 quarts of water to a boil in a large pot. Add a tablespoon of salt and the fresh cheese tortellini. Cook the pasta until it is tender yet firm, which should take about 7-9 minutes. Drain the tortellini thoroughly, shaking off any excess water, and add it to the bowl with the dressing.
3. Combine tomatoes with tortellini
Toss the halved cherry tomatoes with the warm pasta and dressing, ensuring everything is well coated. Cover the bowl and refrigerate it for about 15 minutes to allow the flavors to meld beautifully and ensure the pasta is cool to the touch.
4. Finalize the salad
After the pasta has chilled, gently stir in the baby arugula, grated Parmesan cheese, and toasted pine nuts. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately and enjoy the bright, fresh flavors of this delightful salad.
Add grilled chicken, flaked salmon, marinated tofu, cannellini beans, or chickpeas to enhance the protein content.
Consider replacing tortellini with ravioli, farfalle, orecchiette, spiralized vegetables, or chickpea pasta for variety.
Experiment with pesto, lemon-tahini dressing, Caesar dressing, or a balsamic reduction for a change in taste.
Include grilled chicken breast, prosciutto, or flaked smoked salmon to turn the salad into a heartier dish.
Add a teaspoon of Dijon mustard, garlic or herb-infused olive oil, a balsamic reduction, or a lemon vinaigrette to alter the dressing profile.
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