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Filled Pasta Salad

December 30, 2011

Filled Pasta Salad

1 pkg (9  oz.) mini three cheese ravioli or cheese tortellini (the refrigerated kind in the fresh pasta section)

3 Tbsp extra virgin olive oil

1 1/2 Tbsp fresh lemon juice

salt and pepper

1/4 cup fresh basil, shredded

small shallot, minced

1 garlic clove, minced

1 cup cherry tomatoes, halved

2 cups baby arugula, torn in bite-size pieces

1/4 cup grated Parmesan cheese

2 Tbsp toasted pine nuts

Boil pasta in salted water until tender. Mix together oil, lemon juice, basil, shallot, garlic, 1/4 tsp salt and 1/4 tsp pepper in a large bowl. Add hot drained pasta and the cherry tomatoes to dressing and toss. Cover and refrigerate about 15 min. Stir in arugula, Parmesan and pine nuts just before serving.

(Adapted from America’s Test Kitchen’s The Best 30-Minute Recipe)

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From → Main Dishes, Salads

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