Kerby's Culinary Corner
Recipe: Rosemary Tortellini Pasta Salad
1/4 cup basalmic vinegar
3 tablespoons fresh, homegrown rosemary, chopped
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup olive oil
2 (9 ounce) packages frozen cheese tortellini
1 pint grape tomatoes, cut in half
1/2 red onion, diced
Cook torellini according to package directions; rinse and drain.
While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
Cover and chill for at least two hours before serving.
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