Tortellini Salad

Bring a large pot of salted water to boil. Add chilled cheese tortellini and cook 1–2 minutes before package time until al dente.

Drain tortellini, reserving 120 ml pasta water. Spread on a plate to cool slightly.

Whisk together 24 g balsamic vinegar, 22 g white vinegar, 5 g herb seasoning, and 61 g olive oil until emulsified.