Summer Tortellini Salad

20 oz. Cheese Tortellini
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(I didn't use thicker middle-bottom parts of the stem)
Sea salt and cracked pepper to taste
2 Tbsp Oil, divided
1 zucchini, diced to 1/4 in pieces
3 Tbsp pine nuts
1 pint grape tomatoes, halved
7 oz of pesto sauce
1/2 tsp Tabasco sauce
15 basil leaves, finely sliced

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 oil. Transfer to baking sheet; arange in single layer. Roast 10-12 min; turn half way thru cooking time. Remove mixture from baking sheet; set aside.

Season zucchini with salt and pepper; toss with remaining 1Tbsp 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, stirringuntil theyare slightly toasted (watch carefully). Remove from pan; set aside.

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

*I left out the pine nuts and served warm and it tasted great.