Cook according to package directions:<\/p>\n
20 oz package cheese tortellini<\/em><\/strong><\/p>\n Drain.<\/p>\n Rinse with cold water.<\/p>\n Set aside.<\/p>\n Season with\u00a0salt & pepper<\/em><\/strong>:<\/p>\n 1 red sweet pepper, cored, thinly sliced (about 1 c)<\/em><\/strong><\/p>\n 1 red onion, peeled, thinly cut (about 3\/4 c)<\/em><\/strong><\/p>\n 1 small bunch asparagus, cut in 1 1\/2″ pieces (about 1\/2 lb)<\/em><\/strong><\/p>\n Toss with:<\/p>\n 1 Tbsp basting oil<\/em><\/strong><\/p>\n Transfer to baking sheet, arrange in single layer.<\/p>\n Roast 5-6 minutes. Turn.<\/p>\n Roast 5-6 minutes more.<\/p>\n Set aside.<\/p>\n Season with\u00a0salt & pepper<\/em><\/strong>:<\/p>\n 1 zucchini, diced into 1\/4″ pieces (about 2 c)<\/strong><\/em><\/p>\n Toss with:<\/p>\n 1 Tbsp basting oil<\/em><\/strong><\/p>\n Transfer to baking sheet, arrange in single layer.<\/p>\n Roast 5-7 minutes until tender, but not brown.<\/p>\n Add to pepper mix.<\/p>\n Chill 1 hour.<\/p>\n In a small pan, on med. heat, toast:<\/p>\n 3 Tbsp pine nuts<\/em><\/strong><\/p>\n Stir until they are slightly toasted.<\/p>\n Watch carefully!<\/p>\n Set aside.<\/p>\n Add to tortellini mixture:<\/p>\n 1 pint grape tomatoes, halved<\/strong><\/em><\/p>\n 7 oz pckg basil pesto sauce<\/strong><\/em><\/p>\n 1\/2 tsp tabasco sauce<\/strong><\/em><\/p>\n 15 basil leaves, finely sliced<\/strong><\/em><\/p>\n Add:<\/p>\n toasted pine nuts<\/p>\n veggie mixture<\/p>\n Season with\u00a0salt & pepper<\/em><\/strong>.<\/p>\n Serve chilled.<\/p>\n NOTES:<\/p>\n\n