Pasta Salad: 18 minutes, makes 4 servings

When I visited Florence last year, I happily ate my way through the city. The freshly made pasta still pleasantly haunts me. While I have yet to try to replicate the large mushroom tortellini I ordered while there, I have done a quick variation in the form of a salad.

The stuffed tortellini are a complete meal by themselves. I, however, like to add flavors by including fresh vegetables and more cheese. Feel free to add proteins to this. Chopped salami or pepperoni adds some saltiness, and I include arugula to give it some kick.

Ingredients for the Salad:

• 1 (9-ounce) package fresh, refrigerated cheese tortellini (or spinach & cheese)
• 1 pint cherry or grape tomatoes, halved
• 1/2 English cucumber, diced (no need to peel if skin is thin)
• 1/2 red onion, thinly sliced or finely diced
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 4-5 ounces fresh mozzarella pearls (ciliegine or bocconcini), halved if large
• 2-3 cups fresh baby spinach or arugula

Ingredients for Balsamic Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced or grated (or 1/2 tsp garlic powder)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Instructions:

1. Cook the Tortellini: Bring a large pot of generously salted water to a rolling boil. Add the fresh tortellini and cook according to package directions, usually 2-4 minutes for fresh, or 5-7 minutes for frozen. You want them al dente, not mushy.
2. Prepare the Dressing: While the tortellini cooks, make your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, Dijon mustard, salt, and pepper until well combined. I use a jar with a lid, and simply combine ingredients and shake vigorously.
3. Drain and Cool Tortellini: Once the tortellini is cooked, drain and rinse briefly with cold water to stop the cooking process and cool them down, then drain thoroughly again.
4. Assemble the Salad: In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, chopped sun-dried tomatoes, and fresh mozzarella pearls.
5. Dress and Toss: Pour about half of the prepared vinaigrette over the salad ingredients. Gently toss everything together until well coated.
6. Add Greens and Serve: Finally, add the baby spinach or arugula to the bowl. Gently fold it into the salad until just combined. The residual heat from the tortellini will slightly wilt the greens. Taste and adjust seasoning (salt, pepper, or a splash more vinegar/oil) if needed. Serve immediately, or refrigerate for flavors to meld further.