Asparagus and Pesto Pasta Salad
- use your fresh asparagus harvest -

Posted on June 17, 2016

If you are like us, we are always looking for new and creative ways to use our bounty of asparagus, and this recipe is a winner. The perfect mix of cheesy goodness and savory pesto with a punch of flavor coming from the Sun Dried Tomatoes, you won't be able to say no to seconds.


8 ounces Tortellini Pasta

1 pound Asparagus

3/4 cup Pesto

3/4 cup Sun Dried Tomatoes in olive oil, julienned

1/2 cup Crispy Prosciutto

1/3 cup Mozzarella Pearls


Trim, chop and blanch asparagus. (See tips on how to blanch Asparagus here.) In a large pot of boiling water cook tortellini according to package instructions and drain. Let cool. In a large bowl combine all ingredients and ENJOY!

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