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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 the 2 T. olive oil and allow to cool to room temperature. | 2. Meanwhile, in a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cup olive oil. Mix to combine and season with salt and pepper to combine. When the tortellini have cooled to room temperature toss with the tomato vinaigrette. | 3. To serve, line the perimeter of a large serving platter with overlapping slices of fresh mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top. | 4. Sprinkle with fresh shredded Parmesan on top if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tortellini	2	lbs	packaged	2785.0605	426.3773	122.4701	65.5895
extra virgin olive oil	2	tablespoons		37.825	0.0	8.415	0.2125
extra virgin olive oil	1 1/4	cups		37.825	0.0	8.415	0.2125
tomato	4	cups	diced	107.28	23.1844	5.2448	1.192
tarragon leaf	4	tablespoons	chopped	37.825	0.0	8.415	0.2125
basil leaf	4	tablespoons	chopped	37.825	0.0	8.415	0.2125
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
shallot	2		minced	230.4	53.76	8.0	0.32
lemon juice	6	tablespoons		20.13	6.3135	0.3202	0.2196
mozzarella ball	1 1/2		sliced	37.825	0.0	8.415	0.2125
arugula	4	cups		20.0	2.92	2.064	0.528
salt pepper				37.825	0.0	8.415	0.2125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.