Rosemary Tortellini Pasta Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 9 |
|
Absolutely delicious! I often have requests from friends to make this pasta salad at cook outs, etc. This recipe is adapted from Southern Living. Ingredients:
1/4 cup balsamic vinegar |
3 tablespoons fresh rosemary leaves, chopped (i eyeball this and use 3 or 4 sprigs of rosemary, you can also use dried rosemary but it won't taste) |
1/4 teaspoon salt |
1 tablespoon sugar |
1/4 teaspoon pepper |
1/2 cup olive oil |
2 (9 ounce) packages frozen cheese tortellini (can sub with one 20 oz package refrigerated tortellini) |
1 pint grape tomatoes, cut in half |
1/2 red onion, cut to 1/4-inch dice |
Directions:
1. Cook tortellini according to package directions; rinse and drain.
2. While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
3. Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
4. Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
5. Cover and chill for at least two hours before serving.
|
|