- 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
- 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.