1 ¼ lbs ripe flavorful tomatoes, heirloom if possible
¼ cup Armanino Creamy Garlic Sauce
2 tablespoons balsamic vinegar
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon red chile flakes
32 oz Armanino Cheese Tortellini (two 1-pound bags)
¼ cup finely minced fresh basil
½ cup shaved parmesan
Directions
Cook the Armanino Cheese Tortellini according to the package directions, drain and let cool completely.
Core and coarsely chop the tomatoes and put in a medium bowl, juices included.
Add the Armanino Creamy Garlic Sauce, balsamic vinegar, salt, pepper and red pepper flakes. Stir to combine.
Gently toss the sauce with the tortellini, add most of the chopped basil (reserving some for garnish) and half the parmesan and toss again.
Garnish with the remaining parmesan and basil.
Serve chilled or at room temperature. The salad is best the day it’s made.
Chef’s Tips
The better the tomatoes, the better the salad. During peak tomato season, find the ripest, juiciest tomatoes possible. Heirloom varieties are wonderful; multi-colored varieties will make for a festive and delicious dish.
Cherry tomatoes, particularly a super sweet variety like Sun Gold, are fantastic too. Dice into small pieces.
Other herbs, in place of or in addition to the basil, would be welcome. Chives, tarragon, chervil and lemon balm all make tasty variations.
