Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella
Course Sides
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 8
Author Pam - For the Love of Cooking
Equipment
Large pot
Ingredients
Vinaigrette:
2tbspolive oil
2tbspvegetable oil
3tbspseasoned rice vinegar
1tbspred wine vinegar
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
Other Ingredients:
18ozcheese tortellinicooked per package instructions, drained
1cupbaby arugula
1cupbaby spinach
1cupgrape tomatoeshalved if large
1cupsmall mozzarella ballsciliegine, halved
3-4tbspfresh basilchopped
Instructions
Make the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, and minced garlic together in a large bowl. Side Note: We like our vinaigrette to be very tangy, if you don't, halve the vinegar amounts.
Add some sea salt and freshly cracked pepper, to taste; whisk until well combined.
Cook the cheese tortellini in a large pot of salted boiling water, per package instructions. Drain.
Add the drained cooked tortellini to the whisked vinaigrette; toss to coat evenly.
Set aside for 30 minutes to allow flavors to mingle and for the pasta to cool.
Add the arugula, spinach, tomatoes, and mozzarella to the pasta then season well with sea salt and freshly cracked pepper, to taste.