The Perfect Summer Tortellini Salad with Balsamic Vinaigrette

1. Prep the veggies— Trim and cut the asparagus into bite-sized pieces, thinly slice the red onion, and cut the cherry tomatoes in half.
2. Make the vinaigrette & marinate— In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, lemon juice, salt, and black pepper. Add in the cherry tomatoes and sliced red onion, toss, and let them marinate for about 5 minutes.
3. Cook the tortellini & asparagus— Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. During the last minute of cooking, add in the asparagus and let it cook together.
4. Drain & cool— Drain everything and rinse under cold water to stop the cooking and keep the asparagus bright and crisp. Let it drain well.
5. Assemble the salad— Add the cooled tortellini and asparagus directly into the bowl with the marinated tomatoes and onions.
6. Toss & serve— Toss everything together until well coated. Taste and adjust seasoning if needed. Serve right away or chill for a bit, this one gets even better as it sits!