1-Cook and cool tortellini: Start by cooking your 18 ounces of cheese or vegan tortellini according to the package instructions until it’s al dente, which usually takes about 3-5 minutes. Once done, drain the tortellini and let it cool to keep the texture firm and fresh.

2-Mix ingredients: Next, gather your prepared ingredients: combine the cooled tortellini with 2 cups of halved cherry tomatoes, 1 can of drained and chopped artichoke hearts, 1 cup of drained and rinsed white beans, 1/2 cup of thinly sliced red onion, and 5 stemmed and chopped pepperoncini in a large bowl. Toss these together with half of your homemade Italian dressing, made from olive oil, dried herbs, and fresh lemon juice, to coat everything evenly.

3-Add greens and dress: Then, add 2 cups of fresh arugula and 1 cup of torn fresh basil, giving it another gentle toss to mix in the greens without wilting them. Season to taste and garnish with extra basil before serving. This salad can be enjoyed right away or stored in the fridge for up to 4 days, making it a great option for meal prep.