From the kitchen of  Renee Barkwell-Wilson.  A
wonderful Mediterranean dish of tortellini, asparagus,
tomatoes & zucchini from
Wegmans.  This is a great
accompaniment to meat, and  is hearty enough to be a
vegetarian entree.
Cook according to package directions:
20 oz pckg cheese tortellini
Drain.  Rinse with cold water.  Set aside.

Season with
salt & pepper:
1 red sweet pepper, cored, thinly sliced (about 1 c)
1 red onion, peeled, thinly cut (about 3/4 c)
1 small bunch asparagus, cut in 1 1/2" pieces
(about 1/2 lb)
Toss with:
1 Tbsp basting oil
Transfer to baking sheet, arrange in single layer.
Roast 5-6 minutes.  Turn.  Roast 5-6 minutes more.
Set aside.

Season with
salt & pepper:
1 zucchini, diced into 1/4" pieces (about 2 c)
Toss with:
1 Tbsp basting oil
Transfer to baking sheet, arrange in single layer.
Roast 5-7 minutes until tender, but not brown.
Add to pepper mix.  Chill 1 hour.

In a small pan, on med. heat, toast:
3 Tbsp pine nuts
Stir until they are slightly toasted.
Watch carefully!  Set aside.

Add to tortellini mixture:
1 pint grape tomatoes, halved
7 oz pckg basil pesto sauce
1/2 tsp tabasco sauce
15 basil leaves, finely sliced
And:
toasted pine nuts
veggie mixture
Season with
salt & pepper.
Serve chilled.
"It is not the horse that draws the cart,
but the oats."
Tortellini Salad
This batch was made without asparagus.
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