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Break out of your same routine and 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.
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1 Bunch Asparagus
½ cup Garlic & Herb Infused Olive Oil, divided
1 ½ cups Basil Leaves
¼ cup Almonds
¼ cup plus 2 Tbsp Roasted Garlic Balsamic Vinegar, divided
1 ½ tsp Roasted Garlic Sea Salt
2 tsp Herb & Garlic Dipper & Seasoning
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!
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