• 2 pounds packaged tortellini
• 2 tablespoons extra-virgin olive oil, plus 1 1/4 cups
• 4 cups freshly diced tomato
• 4 tablespoons chopped tarragon leaves
• 4 tablespoons chiffonade basil leaves
• 2 tablespoons minced parsley leaves
• 2 minced shallots
• 6 tablespoons lemon juice
• 1 1/2 pounds fresh mozzarella, sliced 1/4-inch thick into approximately 30 slices
• 4 cups fresh arugula
• Kosher salt
• Freshly ground black pepper

10 minutes

Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.
Meanwhile, in a mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and season with Kosher salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.
To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top.

You work hard, so why shouldn’t your recipes? Make your party dishes multitask along with you. This Tortellini salad is fantastic for a party, but it will also make one of your favorite lunches. Be sure to make enough for you and your guests, and to set aside a portion for yourself before the party even starts, so that’s it ready to go with you to work the next day. Planning ahead never tasted so good!