Ingredients:

6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 cup shredded fresh basil

1 shallot, minced

1 garlic clove, minced

salt and ground black pepper

2 (9 ounce) packages fresh cheese tortellini

1 pint cherry toin bowl matoes, halved

1 1/2 ounces baby arugala (2 cups)

1/2 cup grated Parmesan cheese

1/4 cup pine nuts, toasted

Directions:

1. Boil Water for Pasta: Bring 4 quarts water to boil in large pot

2. Make Dressing: Meanwhile, whisk olive oil, lemon juice, basil, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl large enough to hold entire pasta salad.

3. Cook tortellini: Add tortellini and 1 tablespoon salt to boiling water and cook, stirring often, until tender.  Drain tortellini, shaking off excess water.

4. Marinate tortellini: Add hot, drained tortellini and cherry tomatoes to bowl with dressing and toss.  Cover and refrigerate until cooled, and about 15 minutes.

5. Finish: Just before serving stir in arugula, Parmesan, and pipe nuts and season with salt and pepper to taste.