8 ounces tortellini pasta (rotini, gamelli, or gnocchi pastas can also be used)
1 pound asparagus
1/2 cup crispy prosciutto ham
3/4 cup pesto
3/4 cup sun dried tomatoes in olive oil, julienned (or fresh cherry tomatoes halved)
1/3 cup mozzarella pearls
Trim, chop and blanch asparagus. Saute the prosciutto until lightly crispy. (To make a vegetarian version, just omit the prosciutto.) In a large pot of boiling water cook tortellini according to package instructions and drain. Let cool. In a large bowl combine all ingredients and ENJOY!
Tip: to add even more flavor, toss in sliced black olives or fresh basil.
We also have a video of how to prepare this Asparagus and Pesto Pasta Salad recipe.