Instructions:

Bring a pot of water to a boil, turn back heat, and gently heat through the cheese tortellini. Meanwhile, whisk together the pesto and balsamic vinegar. Set aside.

Drain pasta and place in large bowl. Add the diced scallions and chopped tomato. Dice the pepperoni and add to the bowl. (Optionally, you can quick-fry the pepperoni dice until crisp.)Add the arugula and pesto-vinegar dressing. Toss ingredients to blend.

Makes about 2 servings.