Simple Yet Yummy Tortellini Salad

Ingredients

• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (12 ounce) package spinach and ricotta tortellini
• 1 pint grape tomatoes, halved
• 1/2 pound pitted Kalamata olives, halved
• 2 tablespoons finely shredded fresh basil, or to taste
• 1/4 cup olive oil, or to taste
• Salt to taste

Directions

Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.

Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.

Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.