Light Chicken Tortellini Salad | Cooking Professionally

Ingredients

• 1/4 cup white balsamic vinegar
• 1/8 teaspoon black pepper
• 3/4 teaspoon kosher salt, divided
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh basil, chopped
• 2 (9-ounce) packages refrigerated cheese-filled tortellini, cooked
• 2 cups rotisserie chicken, cooked and shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup black-eyed peas, drained and rinsed
• 1/2 cup fresh corn kernels
• 1 cup baby arugula
• 3 tablespoons toasted pecans, chopped