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 diced tomatoes, herbs, shallots, lemon juice,
and remaining 1 1/4 cups olive oil. Mix to combine
and season with gray 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.
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