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
1 ½ cups Basil Leaves
¼ cup Almonds
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!