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9 tablespoons extra-virgin olive oil

3-4 tablespoons lemon juice or White Balsamic vinegar

1/2 cup fresh basil leaves, shredded

1 shallot, minced

1 garlic clove, minced

1/2 teaspoon table salt, plus salt for cooking pasta

1/2 teaspoon pepper

2 (9-ounce) packages fresh cheese tortellini

12 ounces cherry tomatoes, halved

1 1/2 ounces (1 1/2 cups) baby arugula

1 ounce Parmesan cheese, grated (1/2 cup)

1/4 cup pine nuts, toasted

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Bring 4 quarts water to boil in large pot.

Meanwhile, whisk oil, lemon juice, basil, shallot, garlic, salt, and pepper together in large bowl.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Drain pasta, shaking off excess water.

Add pasta and tomatoes to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.

Stir in arugula, Parmesan, and pine nuts and season with salt and pepper to taste just before serving.

You could add Mozzarella Pearls to this salad.