Rosemary Tortellini Pasta Salad

• balsamic vinegar↗1⁄4 cup
• fresh rosemary leaves↗3 tablespoons

  chopped (I eyeball this and use 3 or 4 sprigs of Rosemary, you can also use dried Rosemary but it won't taste)

• salt↗1⁄4 teaspoon
• sugar↗1 tablespoon
• pepper↗1⁄4 teaspoon
• olive oil↗1⁄2 cup
• frozen cheese tortellini2 packages

  9 ounce (can sub with one 20 oz package refrigerated tortellini)

• grape tomatoes↗1 pint

  cut in half

• red onion↗1⁄2

  cut to 1/4-inch dice

Step-by-step instructions

1. 1

   Cook tortellini according to package directions; rinse and drain.

2. 2

   While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.

3. 3

   Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.

4. 4

   Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.

5. 5

   Cover and chill for at least two hours before serving.