Instructions

1. Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. (If you will be blanching any vegetables, fill a large bowl with ice and water, and set it aside.)
2. Meanwhile, prepare the dressing, and set it aside. 
3. Once the water is boiling, cook the tortellini according to package directions. If you’re using fresh vegetables, you can go ahead and strain the tortellini as usual. 
4. If you will be blanching any vegetables, reuse the boiling water—just use a slotted spoon to transfer the tortellini to a strainer and set them aside. Add the veggies to the boiling water and cook for 4 to 6 minutes, until they are easy to pierce through with a fork. Strain the vegetables, then immediately dunk them into the ice bath to cool. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well. 
5. Rinse the warm tortellini well under cool running water and set them aside. 
6. In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir to combine, and season with salt liberally, to taste. Set aside.
7. In the cooking pot, combine the cooked tortellini and all of the dressing. Gently stir until evenly coated. 
8. To assemble, pour half of the dressed tortellini off-center onto a large serving platter. Gently pile about half of the arugula mixture on top and to the side of the noodles. Repeat with the remaining tortellini, followed by the remaining arugula mixture. Finely grate some fresh lemon zest over the dish (about 1/4th of a medium lemon’s worth). Finish it with a light sprinkle of flaky salt, if you have it.
9. Serve promptly, or refrigerate for later. This dish is best consumed within 2 hours, though it will keep well for up to 4 days.