Recipe Ingredients
- 1 (19-ounce) bag Celentano Cheese Tortellini
- Kosher salt and freshly ground black pepper, to taste
- 2 (8-ounce) bags frozen asparagus spears, thawed and patted dry
- 1 cup mozzarella pearls
- 3/4 cup store-bought red wine vinaigrette
- 1/2 cup basil leaves, torn, plus more for garnish
- Grated Parmesan, for garnish
Recipe Directions
- Bring a large pot of salted water to a boil over high heat. Cook tortellini according to package directions. Drain pasta and rinse with cold water. Set aside.
- Toss tortellini, asparagus, mozzarella, peas, vinaigrette and basil together in a large serving bowl until coated. Season with salt and pepper, to taste. Garnish with Parmesan, and serve at room temperature.
