Description
For the Salad:
12 oz cheese tortellini, cooked and cooled
1 cup fresh mozzarella pearls
¼ cup dried cranberries
¼ cup fresh basil, chopped
1 cup arugula
¼ cup pine nuts, toasted
For the Basil Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon lemon zest
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, lemon zest, dried basil, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked and cooled tortellini, mozzarella pearls, cranberries, basil, arugula, and pine nuts.
Drizzle the basil lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 340 kcal per serving
Servings: 4
