1-Start by whisking together 1/4 cup Italian dressing, 1/4 cup balsamic vinegar, 1 1/2 tablespoons honey, and 1/8 teaspoon crushed red chili pepper flakes in a bowl or jar to make the dressing. This step sets the stage for that signature tangy flavor.

2-Cook the 1 20-ounce package cheese tortellini according to the package directions until it’s tender, then drain and transfer it to a large bowl for easy mixing later.

3-Heat 1 tablespoon olive oil in a pan over medium-high heat. Season the 2 chicken breasts with 1 teaspoon salt and a bit of pepper, then cook for 2-3 minutes per side until they’re browned and fully cooked through.

4-Add 1/4 cup of the prepared dressing to the chicken in the pan and let it simmer for about 1 minute to coat the chicken nicely. Then, move the chicken and sauce to the bowl with the tortellini and give it a good toss to combine.

5-In the same pan, add the 1 pound asparagus and cook for 3 minutes, stirring occasionally. Next, toss in the 3/4 cup shredded carrots and cook until the veggies are tender but still have a nice crunch.

6-Mix the cooked vegetables and 3/4 cup grape tomatoes into the bowl with the tortellini and chicken. Pour in the remaining dressing, let it simmer briefly in the pan to thicken, then add it to the mixture and stir everything together thoroughly.

7-Finish by garnishing with fresh minced basil if you like, and serve right away or chill it for later. This final touch adds a burst of herbs that elevates your tortellini salad.