Spinach & Ricotta Tortelloni Salad with Cherry Tomatoes, Arugula & Pine Nuts

Ingredients

Spinach & Ricotta Tortelloni – 20 oz. Family Size

• 1/4 cup good quality extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/2 cup shredded fresh basil leaves
• 1/4 cup finely chopped shallot
• 1 clove large clove garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups cherry tomatoes
• 1 package BUITONI Refrigerated Spinach & Ricotta Tortelloni (20 oz.)
• 2 cups baby arugula, kale or spinach leaves
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup pine nuts