My son is always looking for a hearty pasta salad that he can eat before or after a workout. This one is flavorful and can be served as a main course entree. It combines cheese tortellini, tiny mozzarella balls and a delicious dressing. And, this can easily be upsized for a party. Check out Plan for a Party.

Adapted from Michael Chiarello’s Easy Entertaining

INGREDIENTS

1 9 oz pkg. spinach cheese tortellini [258g]
2 tablespoons extra-virgin olive oil, plus 1/2 cups [30mL] + [120mL]
1 cup halved grape tomatoes [150g]
2 tablespoons chiffonade basil leaves [20g]
1 green onion, minced (scallions)
3 tablespoons lemon juice [45mL]
1 pound fresh mozzarella balls [450g]
2 cups fresh arugula [300g}
Gray salt
Freshly ground black pepper
Parmesan cheese, shaved (optional) [22g]

DIRECTIONS

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 nonreactive mixing bowl, combine the halved tomatoes, basil, scallions, lemon juice, and remaining 1/2 cup olive oil. Mix to combine and season with gray salt and pepper to taste. When the tortellini have cooled to room temperature, toss with the vinaigrette.
To serve, add the mozzarella balls and scatter the arugula leaves over the top. Dust with parmesan cheese shavings if desired.