HERBACEOUS TORTELLINI PASTA SALAD

Roasted Garlic White Barrel Aged Balsamic

Servings: 6

Prep Time: 15 mins

Cook Time: 10 mins

Ingredients:

1 Bunch Asparagus

½ cup Garlic & Herb Infused Olive Oil — also available in 250ml, 500ml, 750ml, divided

1 ½ cups Basil Leaves

¼ cup Almonds

¼ cup plus 2 Tbsp Roasted Garlic White Barrel Aged Balsamic, divided

1 ½ 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:

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 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, cook tortellini to package directions. Drain and add to a large bowl, 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!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.