Herbaceous Tortellini Pasta Salad

Herbaceous Tortellini Pasta Salad

Say goodbye to boring pasta salad! This recipe is packed with flavor, cheesy tortellini, bright and herby pesto, and a splash of tangy balsamic for the perfect bite. It’s fresh, zesty, and totally irresistible. Bring it to your next potluck or BBQ, but don’t be surprised when everyone asks for the recipe!

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Author

Olivelle

Prep Time

15 minutes

Cook Time

10 minutes

Servings

6

Category

Cuisine

Ingredients

• 1 Bunch Asparagus
• ¼ cup plus 4 Tbsp Garlic & Herb Infused Olive Oil, divided
• 1 ½ tsp Roasted Garlic Infused Sea Salt
• 1 ½ cups Basil Leaves
• ¼ cup Almonds
• ¼ cup plus 2 Tbsp Roasted Garlic White Barrel Aged Balsamic, divided
• 2 tsp Herb & Garlic Dipper & Seasoning
• 1 Pasta Rock, optional
• 4 cups Frozen Tortellini
• ½ cup Cherry Tomatoes, halved
• 8 oz Mozzarella Balls

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
2. Cut asparagus into 1 inch pieces and drizzle with 2 Tbsp Garlic & Herb Infused Olive Oil and ½ tsp Roasted Garlic Infused Sea 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 Roasted Garlic White Barrel Aged Balsamic, ¼ cup Garlic & Herb Infused Olive Oil, 1 tsp Roasted Garlic Infused Sea Salt, and Herb & Garlic Dipper & Seasoning. 
4. Bring a large pot of water to a boil and season with 1 Pasta Rock or use 2 Tbsp Kosher Salt. Cook tortellini according to package directions. Drain and add to a large bow. Toss with 2 Tbsp Garlic & Herb Infused Olive Oil and ¼ cup Roasted Garlic White Barrel Aged Balsamic.
5. Toss the pasta with the pesto, then top with tomatoes, mozzarella balls, and roasted asparagus. Enjoy!