INGREDIENTS

PREPARATION METHOD

20 ounces tortellini (frozen or refrigerated prepared pasta)

2 cups halved cherry tomatoes

1 cup sliced mini cucumbers

1 cup sliced red onion

1 cup ciliegine mozzarella balls

½ cup torn basil

½ cup halved and pitted Kalamata olives

½ cup salami, cut into quarters

½ cup grated Parmesan cheese

3 cups baby arugula

1 tablespoon fine sea salt

2 teaspoons black pepper

3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

1. Blanch the tortellini in boiling water for 3 minutes.

2. Drain and shock in an ice bath for 10 minutes, then drain thoroughly.

3. In a large mixing bowl, combine the tomatoes, cucumbers, red onion, mozzarella, basil, salt, pepper, olive oil, and sherry vinegar. Toss to combine.

4. Let stand for 15 minutes. As the vegetables macerate, they will release juices that combine with the oil and vinegar to create a light dressing.

5. In a separate bowl, combine the tortellini, olives, salami, and Parmesan cheese.

6. Add the vegetable mixture and toss gently to combine.

7. Refrigerate overnight for best flavor, or serve immediately.

8. Fold in the arugula just before serving to preserve its freshness.