Tortellini Salad With Fresh Basil and Tomatoes in Vinaigrette

Ingredients

For the Vinaigrette

• 1/4 cup balsamic vinegar (good quality)
• 2-3 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup extra virgin olive oil (basic, not the good stuff)

Salad Ingredients

• 16 ounces dried cheese tortellini
• 1-2 tablespoon extra virgin olive oil (the good stuff)
• 2 (16 ounce) containers cherry tomatoes or campari tomatoes, quartered
• 8-10 ounces feta cheese, crumbled
• 6-8 scallions, sliced
• 1/3 cup fresh basil, torn

Directions

1. 1

   For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.

2. 2

   Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.

3. 3

   In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.

4. 4

   About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.