• Bring a large pot of salted water to a boil. Wash and dry produce.

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Drain and rinse under cold water and transfer to a plate to cool.

• While tortelloni cooks, quarter lemon. Drain and rinse beans. Trim, peel, and halve carrot lengthwise; slice into 1/4-inch-thick half-moons. Dice tomato into 1/2-inch pieces.

• In a large bowl, whisk together half the Italian Seasoning, 1 TBSP olive oil, 1/2 tsp sugar, 1 tsp salt, and juice from half the lemon (for 4 servings, use all the Italian Seasoning, 2 TBSP olive oil, 1 tsp sugar, 2 tsp salt, and juice from whole lemon). Whisk until sugar is dissolved.

• Add arugula, drained tortelloni, beans, carrot, and tomato to bowl with dressing. Toss until thoroughly coated.

• Divide tortelloni salad between shallow bowls and serve with any remaining lemon wedges on the side.