Boil salted water over high in a large pot. Line a baking sheet with paper towels.
Add asparagus to boiling water and cook until crisp-tender, about 2 minutes (do not drain the water). Let asparagus cool under cold water. Spread the asparagus on the baking sheet.
Boil water in the large pot once again. Add tortellini and cook until tender. Drain and rinse tortellini with cold water, and drain again.
Add cooked tortellini, tomatoes, asparagus, mozzarella balls in a serving bowl and combine. Add the pesto. Toss until coated in sauce.
Top with chopped fresh basil and season with salt and pepper.
