1. Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain, rinse with cold water, and set aside.
2. Meanwhile, whisk oil, lemon zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined.
3. Transfer tortellini to bowl with dressing along with snap peas, arugula, radishes, shallot, goat cheese, and basil and toss gently to combine. Season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, March - April 2018