Melt the butter in a large nonstick skillet over medium heat. Add the cooked tortellini and sauté for a few minutes until golden and crisp in spots. Let cool slightly.
In a large bowl, combine toasted tortellini, roasted red peppers, red onion, olives, cherry tomatoes, mozzarella, and basil.
In a jar or small bowl, combine Dijon, vinegar, lemon juice, garlic, honey, oregano, basil, paprika, salt, and pepper. Add olive oil and shake (or whisk) until well blended.
Pour half the dressing over the pasta salad and toss gently to combine.
Add arugula just before serving so it stays fresh and crisp. Give it a taste and add more dressing if you’d like.
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