Combine the shallots, basil, mustard, sugar and balsamic vinegar in a medium-size bowl.

Very slowly drizzle the olive oil into the mixture as you whisk the entire time, to be sure the vinaigrette remains emulsified.

Season to taste with salt & freshly ground black pepper.

Store, covered, in the refrigerator for up to a week.

Cook tortelloni in a large pot of lightly salted boiling water according to package directions. Drain. Rinse well with cold water. Drain again. Set aside to cool.

Preheat outdoor grill or grill pan to medium-high heat. Brush the zucchini, yellow squash and onion with the olive oil. Season with salt & pepper.

Grill vegetables until lightly charred on both sides. Be cautious not to overcook. Remove from heat and allow to cool for about 10 minutes.

Cut vegetables into bite-size pieces. Place them in a large bowl along with the cooled tortelloni & chopped herbs. Gently mix it all together as you gradually add the balsamic vinaigrette. You may not need to use all of the vinaigrette – check it out as you go.

Do not add the arugula until just before serving.