Tortellini Salad/ Herb and Tomato Vinaigrette

2 lb package tortellini

4 C freshly diced tomato

4 T chiffonade basil leaves

2 minced shallots

4 C fresh arugula or mixed greens

salt

pepper

1 1/2 lbs fresh mozzarella sliced approx 30 slices 1/4 inch thick

2 T extra virgin olive oil

1 1/4 C extra virgin olive oil

4 T chopped tarragon leaves

2 T minced parsley leaves

6 T lemon juice

boil salted water and cook tortellini according to package directions. When cooked and drained, toss with 2 T olive oil and cool to room temperature.

in other bowl, combine diced tomatoes, herbs, shallots, lemon juice and remaining olive oil. mix to combine and season with salt and pepper.

when tortellini have cooled, toss with vinaigrette.

serve by: lining platter with overlapping slices of mozzerella, spoon tortellini salad in center and scatter mixed greens on top