Veggie Tortellini Salad

(2) 9-oz pkg DLM Mozzarella & Herb Tortellini Filled Pasta
1 red sweet pepper, cored and thinly sliced (about 1 cup)
1 red onion, peeled and thinly sliced (about 3/4 cup)
1 small bunch asparagus, cut into 1½ inch pieces (about 1/2 lb)
Sea salt and cracked black pepper to taste
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 zucchini, 1/4 inch dice (about 2 cups)
1 pint grape tomatoes, halved
(1) 6.7-oz jar Cucina Viva Pesto Alla Genovese Basil Pesto
1/2 tsp Tabasco sauce
15 fresh basil leaves, finely sliced
3 Tbsp pine nuts, lightly toasted (optional)

Preheat oven to 450°F. Cook pasta according to package directions and rinse in cold water. Set aside. Season pepper, onion, and asparagus with salt and pepper; toss with 1 Tbsp olive oil. Transfer to baking sheet and arrange in single layer. Roast 10 to 12 minutes, turning halfway thru cooking time. Remove mixture from baking sheet and set aside.

Season zucchini with salt and pepper; toss with remaining olive oil. Transfer to baking sheet and arrange in a single layer. Roast 5 to 7 minutes until tender but not browned. Remove from oven and add to pepper mixture; chill 1 hour. Add tomatoes, pesto, Tabasco sauce, basil, and veggie mixture to tortellini in a large bowl, mix gently. Season to taste with salt and pepper. Garnish with toasted pine nuts if desired. Serve chilled.

Makes 8–12 servings
Prep Time: 30 Minutes

Per serving: 420 calories; 23g total fat; 4g saturated fat; 15mg cholesterol; 470mg sodium; 43g total carbohydrates; 4g dietary fiber; 12g protein;

Allergy Warning: Contains MilkContains WheatContains Other Nuts

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