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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 1/2 C basil leaves

1/4 C almonds

1/4 C plus 2 Tbsp Roasted Garlic Balsamic, divided

4 C frozen tortellini

8 oz mozzarella balls


  1. Preheat the oven to 400F and line a baking sheet with parchment paper.

  2. 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.

  3. In a food processor combine basil, almonds, 2 Tbsp balsamic vinegar, ¼ cup olive oil, 1 tsp sea salt, and dipper.

  4. 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.

  5. Toss the pasta with the pesto, then top with tomatoes, mozzarella balls, and roasted asparagus. Enjoy!


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