Tortellini Pasta Salad
Serve this dish anytime, as a side or as the main coarse. This pesto is fresh and bursting with flavor, and It will easily become one of your go to recipes.
1 bunch asparagus
1/2 C Garlic & Herb Infused Olive Oil, divided
1 1/2 C basil leaves
1/4 C almonds
1/4 C plus 2 Tbsp Roasted Garlic Balsamic, divided
1 1/2 tsp Roasted Garlic Sea Salt
4 C frozen tortellini
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!