Tortellini Salad with Fresh Herb and Tomato Vinaigrette (Michael Chiarello) Recipe
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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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.01 Kcal (1210 kJ) | ||
| Calories from fat | 56.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 10% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 11% | |
| Sodium | 588.31mg | 25% | |
| Potassium | 288.33mg | 6% | |
| Total Carbs | 35.23g | 12% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 24.1g | 48% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 1.6mg | 9% | |
| Calcium | 552.2mg | 55% | |
| Amount Per 100 g | |||
| Calories | 165.52 Kcal (693 kJ) | ||
| Calories from fat | 32.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 10% | |
|---|---|---|---|
| Cholesterol | 19.22mg | 11% | |
| Sodium | 336.93mg | 25% | |
| Potassium | 165.13mg | 6% | |
| Total Carbs | 20.17g | 12% | |
| Sugars | 2.13g | 15% | |
| Dietary Fiber | 1.78g | 12% | |
| Protein | 13.8g | 48% | |
| Vitamin C | 6.2mg | 18% | |
| Iron | 0.9mg | 9% | |
| Calcium | 316.2mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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