Herbaceous Tortellini Pasta Salad
Break out of your same routine and take your pasta salad to the next level with this recipe! Herbaceous fresh pesto, cheesy tortellini, and tangy balsamic create a mouthwateringly amazing pasta salad! Perfect for your next potluck or backyard BBQ.
1 Bunch Asparagus
½ cup Garlic & Herb Infused Olive Oil, divided
1 ½ cups Basil Leaves
¼ cup Almonds
¼ cup plus 2 Tbsp Roasted Garlic Balsamic Vinegar, divided
1 ½ tsp Roasted Garlic Sea Salt
2 tsp Herb & Garlic Dipper & Seasoning
4 cups Frozen Tortellini
½ cup Cherry Tomatoes, halved
8 oz Mozzarella Balls
Preheat the oven to 400F and line a baking sheet with parchment paper.
Cut asparagus into 1 inch pieces and drizzle with 2 Tbsp olive oil and ½ tsp salt. Place in the oven and roast for 8-10 minutes or until asparagus is bright green and tender.
In a food processor combine basil, almonds, 2 Tbsp balsamic vinegar, ¼ cup olive oil, 1 tsp sea salt, and dipper.
Bring a large pot of water to a boil, cook tortellini to package directions. Drain and add to a large bowl toss with 2 Tbsp olive oil and ¼ cup balsamic vinegar.
Toss the pasta with the pesto, then top with tomatoes, mozzarella balls, and roasted asparagus. Enjoy!