Tortellini Argula Salad

I found this recipe on the Food Network website and just decided to make it for a family function. It quickly turned into a dish that gets requested often. I have even substituted mini-ravioli for the tortellini, it's a nice difference.

• 2 pounds packaged tortellini, I use frozen and fresh but frozen is cheaper
  
• 2 tablespoons extra-virgin olive oil, plus 1 1/4 cups
• 3 cups of grape tomatoes or 4 cups chopped tomatoes
  
• 4 tablespoons chopped tarragon leaves
• 4 tablespoons chopped, on a bias, basil leaves
• 2 tablespoons minced parsley leaves
• 2 minced shallots
• 6 tablespoons lemon juice
  
• 1 1/2 pounds fresh mozzarella, sliced 1/4-inch thick into approximately 30 slices
• 4 cups fresh arugula
  
• Salt
  
• Freshly ground black pepper

Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and arugula allowing to wilt a little and to cool to room temperature.

Meanwhile, in a mixing bowl, combine the tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and season with salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.

When ready to serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon tortellini mixture in the middle.

Serve chilled. Serves 6+