Recipe by Charles Grayauskie
- 1 lb. cheese tortellini
- About 4 cups chopped store-bought grilled vegetables (from the deli counter), such as green and yellow squash, multicolor bell peppers, asparagus, red onion, salt and pepper
- 1/2 cup EVOO
- 3 tbsp. red wine vinegar
- 1/2 cup (packed) fresh basil, finely chopped
In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. Mix pasta with the toss-ins and the dressing.