This delicious tortellini pasta salad is loaded with vegetables and coated in a super flavorful, intense pesto that’s perfect for get-togethers, and can be made ahead!
1lbasparagus, trimmed and cut into 1 ½-inch pieces
2zucchini, cut into quarter-moon slices
3tablespoonsextra-virgin olive oil
Kosher salt and pepper
1 ½cupspacked basil leaves, plus extra for garnish
½cuppacked fresh parsley, plus extra for garnish
¼cupsliced oil-packed sun-dried tomatoes
¼cuppine nuts, optional
2garlic cloves
½cupfreshly grated manchego or parmesan cheese
Zest and juice of 1 lemon
½cupextra-virgin olive oil
8ouncesgrape or cherry tomatoes, halved
¼teaspoonhot pepper sauce, optional
Instructions
Cook tortellini in boiling salted water as directed on the package. Drain and place in a large bowl to cool.
Preheat oven to 400F. Arrange peppers, red onion, asparagus, and zucchini on a large parchment-lined, rimmed baking sheet. Drizzle olive oil over and season with salt and pepper.
Roast 10-12 minutes until vegetables are al dente and not too soft. Set baking sheet aside to cool.
While vegetables roast, make the pesto. Combine the basil, parsley, sun-dried tomatoes, pine nuts, garlic, cheese, lemon zest and juice in a food processor or blender. Pulse a few times to mix.
With the machine running, slowly add the oil. Season to taste with salt and pepper. Makes about 1 ¼ cups.
Add the partially roasted vegetables and cherry tomatoes to the large bowl with the tortellini.
Pour about ¾ cup of the pesto over the mixture and gently toss to coat. You can add more pesto to your liking and serve the remaining on the side.
Add hot pepper sauce if desired, season to taste with salt and pepper, and garnish with extra basil and parsley. (Can be made 2 days ahead. Cover and chill.) Enjoy!
Notes
Pasta salad can be made 2 days in advance. Keep chilled.