Herbaceous Tortellini Pasta Salad
This vibrant tortellini salad combines roasted asparagus, fresh basil-almond pesto, and creamy mozzarella for a delicious, herb-forward dish perfect for summer gatherings or a weeknight dinner.
View Original PDFIngredients
- 1 bunch asparagus
- ½ cup Garlic & Herb Infused Olive Oil, divided
- 1½ cups basil leaves
- ¼ cup almonds
- ¼ cup plus 2 Tbsp Roasted Garlic White Barrel Aged Balsamic, divided
- 1½ tsp Roasted Garlic Infused Sea Salt
- 2 tsp Herb & Garlic Dipper & Seasoning
- 4 cups frozen tortellini
- ½ cup cherry tomatoes, halved
- 8 oz mozzarella balls
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the asparagus into 1-inch pieces. Drizzle with 2 Tbsp olive oil and ½ tsp salt. Roast for 8–10 minutes, or until bright green and tender.
- In a food processor, combine the basil, almonds, 2 Tbsp balsamic, ¼ cup olive oil, 1 tsp sea salt, and Herb & Garlic Dipper seasoning. Blend until a pesto forms.
- Bring a large pot of water to a boil and cook tortellini according to package directions. Drain and place in a large bowl. Toss with 2 Tbsp olive oil and ¼ cup balsamic vinegar.
- Add the pesto to the tortellini and toss to coat.
- Top with roasted asparagus, halved cherry tomatoes, and mozzarella balls. Enjoy!