Veggie Tortellini Salad Gluten Free

18 oz gluten-free pasta (we like Schar or Tinkyada)
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 450ºF. Cook pasta according to package directions and rinse in cold water. Set aside. Season pepper, onions, and asparagus with salt and pepper; toss with 1 Tbsp olive oil. Transfer to baking sheet; arrange in single layer. Roast 10 to 12 minutes; turn halfway thru cooking time. Remove mixture from baking sheet; 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. 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
Cook Time: NULL

Allergy Warning: Contains MilkContains Other Nuts

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