Get a jump on meal planning and prep this recipe a day in advance.
Make and refrigerate the basil vinaigrette (shake it well before dressing the salad).
This salad recipe works well with whatever vegetables you have in your refrigerator or garden.
Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
If arugula isn’t available, use baby spinach leaves, instead.
refrigerated cheese-filled tortellini, cooked according to pkg.
Gradually add olive oil in a slow, steady stream, whisking constantly until smooth.
Stir in basil, and set aside.
Gently stir in basil vinaigrette and fold in arugula.
