1 pounds fresh tortellini
1 tablespoons olive oil plus 1/2 cup
2 tablespoons chopped tarragon leaves
3 tablespoons basil leaves - chiffonade cut (roll leaves and slice)
2 tablespoons chopped parsley leaves (I prefer flat leaf)
2 tablespoons chopped red onion
6 tablespoons fresh lemon juice
zest of 1 lemon
1 cup cubed mozzarella cheese
2 cups pear or cherry tomatoes, halved
1 can pitted black olives (cut in half the long way)
1/2 cup pimento stuffed green olives (cut in half the long way)
salt and pepper to taste
2 cups baby spinach, cleaned and dried
Bring a very large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. NOTE: the tortellini will float to the top of the water so be sure your pot is very large and keep stirring until the tortellini are cooked. When fully cooked - al dente, drain the tortellini and put into a large bowl. Toss with the 2 tablespoons olive oil and allow to cool to room temperature.
In a glass mixing bowl, combine the herbs, onion, lemon juice, zest, cheese, tomatoes, olives and remaining 1/2 cup olive oil. Add salt and pepper to suit your taste.
When the tortellini is cooled to room temperature, toss with the dressing.
To serve, line a large bowl or platter with the spinach leaves and gently spoon the salad in the center. Chill for at least an hour or up to a day before serving. Serves 10 - 12, generous portions!