Heirloom Tomato & Basil Tortellini Pasta Salad

Servings: 4

• 9 oz Cheese Tortellini Pasta, cooked and drained
• 3-4 cups Baby Arugula
• 1 cup Cherry Tomatoes, halved
• 1/3 cup Fresh Mozzarella, chopped
• ¼ cup Fresh Basil, finely chopped
• ½ small Red Onion, thinly slice
• (Optional) 1 Yellow or Orange Bell Pepper, finely chopped
• 2 tbsp. Olive Oil
• 2 tbsp. Apple Cider Vinegar
• 1 tbsp. Grey Poupon Dijon
• 1 tbsp. Honey
• Salt & Black Pepper, to taste

1. Cook the tortellini pasta according to package directions. Drain, rinse with cold water, and place in a large bowl.
2. Add the baby arugula, halved cherry tomatoes, chopped mozzarella, chopped basil, thinly sliced red onion, and finely chopped sweet pepper to the bowl. Toss just until combined.
3. In a small bowl, combine the olive oil, vinegar, Grey Poupon Dijon, and honey. Mix well. Season with salt and black pepper to taste.
4. Drizzle the dressing over the tortellini pasta salad. Toss once more just until combined.
5. (Optional) Let the flavors marinate for 20-30 minutes. Enjoy!