Simple Yet Yummy Tortellini Salad

I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 499 Calories

Ingredients

• salt to taste
• 1 pint grape tomatoes, halved
• ¼ cup olive oil, or to taste
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (12 ounce) package spinach and ricotta tortellini
• ½ pound pitted Kalamata olives, halved
• 2 tablespoons finely shredded fresh basil, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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