Lizzy Summer Tortellini Salad (Wegmans)

1 pkg (20 oz) Italian Classics Six Cheese Tortellini (Wegmans Dairy Dept.)
1 red sweet pepper thinly sliced (about 1 cup)
1 red onion thinly sliced (about 3/4 cup)
1 small bunch (about 1/2 lb.) asparagus trimmed and cut into one inch pieces
Sea salt and fresh ground pepper to taste
2 Tbsp Wegmans basting oil divided
1 zucchini 1/4 inch dice (about 2 cups)
3 Tbsp pine nuts
1 pint grape tomatoes halved
7 oz. basil pesto sauce (I used homemade I had in the freezer)
1 tsp Tabasco sauce
15 basil leaves thinly sliced

Cook tortelline according to directions drain and rinse with cold water
Season pepper, onion, and asparagus with salt, pepper, and one Tbsp basting oil. Spread on cookie sheet and bake for 10-12 minutes turning halfway through. Remove from sheet and set aside.
Season zucchini with salt, pepper, and 1 Tbsp basting oil. Arrange in single layer on baking sheet and bake 5-7 minutes until tender but not browned. Add to pepper mix and chill one hour
Toast pine nuts in a small pan on medium 3 minutes stirring until slightly toasted. Remove from pan and set aside
Add tomatoes, pesto, Tabasco, basil, pine nuts and veggie mix and mix well
Add tortellini and gently mix
Serve chilled
Best if made the day before and allow the flavors to meld.


Serving Size: Makes eight 1 1/3 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHYNOW4ME.