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 450°F. 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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