Simple Yet Yummy Tortellini Salad

Ingredients

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

Steps

1. Bring a large pot of heavily salted water to a boil. Stir in tortellini and return to a boil; cook until tortellini float to the top, 5 to 6 minutes; Drain and run tortellini under cold water to cool. Drain.
2. Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly 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 and stop the cooking process. Drain.
3. Combine cooked tortellini, blanched asparagus, tomatoes, olives, and basil in a large serving bowl; drizzle with olive oil and stir to coat. Season with salt.