Purple Asparagus & Walnut Tortellini Salad
Bring water to a rolling boil in a pot, and add the tortellini. Cook al-dente (about 17 minutes). In a small saucepan, coat the pan with butter on medium heat. Add the asparagus and saute for 6 minutes. In a large mixing bowl, add the garlic, onion, olive oil, red wine vinaigrette, capers, parmesan, crushed black pepper, and walnuts. Add the asparagus and tomatoes (be sure you run your knife through the pre-diced tomatoes before adding them). Add the tortellini and a pinch of salt.
Serves two comfortably with leftovers, but this recipe could absolutely be doubled, tripled, quadrupled, etc.