Herbaceous Tortellini Pasta Salad
Herbaceous Tortellini Pasta Salad
Rated 5.0 stars by 3 users
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Say goodbye to boring pasta salad! This recipe is packed with flavor, cheesy tortellini, bright and herby pesto, and a splash of tangy balsamic for the perfect bite. It’s fresh, zesty, and totally irresistible. Bring it to your next potluck or BBQ, but don’t be surprised when everyone asks for the recipe!
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Ingredients
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1 Bunch Asparagus
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½ cup Garlic & Herb Infused Olive Oil, divided
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1 ½ cups Basil Leaves
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¼ cup Almonds
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¼ cup plus 2 Tbsp Roasted Garlic White Barrel Aged Balsamic, divided
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1 ½ tsp Roasted Garlic Infused Sea Salt
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2 tsp Herb & Garlic Dipper & Seasoning
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1 Pasta Rock, optional
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4 cups Frozen Tortellini
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½ cup Cherry Tomatoes, halved
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8 oz Mozzarella Balls
Directions
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 and season with 1 Pasta Rock or use 2 Tbsp Kosher Salt. 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!
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.