Summer tortellini salad

By mrboyton

Ingredients

• 1 pkg (20 oz) Italian Classics Six Cheese Tortellini (Dairy Dept)
• 1 red sweet pepper, cored, thinly sliced (about 1 cup)
• 1 red onion, peeled, thinly cut (about 3/4 cup)
• 1 small bunch (about 1/2 lb) asparagus, trimmed, cut in 1 1/2-inch pieces
• Sea salt and cracked black pepper to taste
• 2 Tbsp Wegmans Basting Oil, divided
• 1 zucchini, trimmed, 1/4-inch dice (about 2 cups)
• 3 Tbsp Italian Classics Pine Nuts
• 1 pkg (1 pint) grape tomatoes, halved
• 1 pkg (7 oz) Italian Classics Basil Pesto Sauce (Dairy Dept)
• 1/2 tsp Tabasco sauce
• 15 leaves basil, finely sliced

Preparation

Step 1

Preheat oven to 450 degrees.

Cook pasta per pkg directions; drain and rinse with cold water. Set aside.

Season pepper, onions, and asparagus with salt and pepper; toss with 1 Tbsp basting oil. Transfer to baking sheet; arrange in single layer. Roast 10-12 min; turn halfway thru cooking time. Remove mixture from baking sheet; set aside.

Season zucchini with salt and pepper; toss with remaining 1 Tbsp basting oil. Transfer to baking sheet; arrange in single layer. Roast 5-7 min, until tender but not browned. Remove from oven. Add to pepper mix; chill 1 hour.

Toast pine nuts in small pan on MEDIUM, 3 min, stirring, until they are slightly toasted (watch carefully). Remove from pan; set aside.

Add tomatoes, pesto, Tabasco sauce, basil, pine nuts, and veggie mix to tortellini in a large bowl; gently mix. Season to taste with salt and pepper. Serve chilled.