Warm Chicken Tortellini Salad with Arugula & Pecorino Cheese


Herb chicken tortellini and arugula are tossed with a warm vinaigrette made from oil, vinegar, shallots, garlic, crushed red pepper and Dijon mustard. This simple salad is made even more elegant by topping with Pecorino cheese.

Warm Chicken Tortellini Salad with Arugula & Pecorino Cheese

Minutes to Prep 10

Total Minutes 17

Serves 9

Difficulty 2


  • 1 package BUITONI Refrigerated Herb Chicken Tortellini (20 oz.)
  • 1/3 cup extra-virgin olive oil
  • 3/4 cup sliced shallots
  • 1 clove garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 3 tablespoons white or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 6 cups arugula leaves
  • 1/2 cup freshly shaved Pecorino cheese


PREPARE pasta according to package directions. Meanwhile, proceed with recipe.

HEAT oil in small saucepan over medium heat. Add shallots, garlic and crushed red pepper; cook, stirring frequently, for 5 minutes or until shallots just start to brown. Season with salt. Stir in vinegar and mustard. Remove from heat.

PLACE pasta in large bowl; top with shallot mixture and arugula. Toss gently to coat. Top with cheese.