Roasted Veggie Tortellini Salad

This sensational salad is a must for any summer gathering.

20-oz. pkg. refrigerated 6-cheese tortellini pasta
1 red pepper, thinly sliced
3/4 c. red onion, thinly sliced
1/2 lb. asparagus, trimmed and cut into 1 1/2 inch pieces
salt and pepper to taste
2 T. olive oil, divided
1 zucchini, diced
7-oz. container basil pesto

Cook pasta according to package directions; drain, rinse with cold water and set aside. In a bowl, combine re pepper, onion and asparagus. Season with salt and pepper and toss with one tablespoon olive oil. Arrange red pepper mixture in a single layer on a baking sheet. Bake at 450 degrees for 10 to 12 minutes. Remove from baking sheet and set aside. Season zucchini with salt and pepper; toss with remaining olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 7 minutes, until tender but not brown. Combine roasted vegetables, cooked tortellini and pesto in a large bowl. Chill for one hour; serve chilled.

Makes 8 servings.