Tortellini Pasta Salad with Roasted Summer Vegetables - Simple Seasonal

Ingredients

• 2 small zucchini, cut into coins and then into quarters
• 2 yellow bell peppers, coarsely chopped
• 1 red onion, coarsely chopped
• 10 oz grape tomatoes, cut in half
• 2 Tbsp extra virgin olive oil
• salt and pepper to taste
• 1 9 oz package fresh three-cheese tortellini*
• 1 9 oz package fresh spinach and cheese tortellini*
• 4 oz Italian salami, thinly sliced and cut into quarters
• 1 8 oz fresh mozzarella ball, cut into 1/2" cubes
• 1 C packed basil leaves, coarsely chopped
• 1 clove garlic, minced
• 1/2 C extra virgin olive oil
• 4 Tbsp champagne vinegar
• 2 tsp sugar
• 1/4 tsp salt
• 1/8 tsp black pepper
• pinch of crushed red pepper