The June issue of Cooking Light has a recipe for Orecchiette with Roasted Peppers, Arugula and Tomatoes. It looked and sounded appealing but I had torts in the pantry and only needed a single serving, so I adapted this recipe.
Entree:Tortellini with Arugula and Cherry Tomatoes. Arugula, and halved cherry tomatoes were mixed with the cooked three-cheese torts and topped with shaved Parmesan.
The dressing consisted of olive oil, pinot grigio vinegar, dried herbs de Provence, fresh basil, minced garlic and fresh ground pepper.