Pesto Tortellini Pasta Salad

This pasta salad has been a staple in our household for many years and anytime I bring it somewhere it’s always a favorite. Three cheese tortellini tossed together with fresh basil pesto, sweet cherry tomatoes, roasted asparagus and toasted walnuts. Serve it warm or cold and it’s sure to be a hit.

Basil Pesto

• 1/2 cup toasted walnuts
• 2-3 garlic cloves, peeled
• 3 1/2 cups fresh basil
• 2/3 cup freshly grated parmesan cheese
• 3/4 cup olive oil
• salt and black pepper

Tortellini Pasta Salad

• 2 lbs. three cheese tortellini
• 10-12 asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 cup toasted walnuts

Directions

Pre heat the oven to 350 degrees, place the walnuts on a dry baking pan and toast in the oven for about 10 minutes. Let cool slightly.

Then place the garlic and walnuts into a food processor with a metal blade attachment and puree for a couple minutes. Add in the basil and parmesan and with the motor running start adding in the olive oil. Scrape down the sides and season with salt and pepper. Make sure it all comes together and is combined.

Trim the ends of the asparagus and spread them out on a rimmed baking pan. Drizzle with olive oil and season with salt and pepper and roast them in the oven for about 8-10 minutes. Just until they start to get tender. Once roasted chop them up and place into a large bowl.

For the pasta salad bring a large pot of salted water to a boil. Add in the tortellini and cook for about 5 minutes. Drain it and add into a large bowl along with the roasted asparagus, cherry tomatoes, toasted walnuts and pesto. Season if needed. Toss it all together until it’s all combined and serve.