This 30-minute tortellini with roasted veggies makes a dreamy summertime dinner! Cheese-stuffed tortellini, colorful roasted vegetables, and a light dressing combine to fill this easy dish with fresh flavors.

Bowl full of cheese tortellini and roasted vegetables.

Three amazing but simple components come together to make this dish: tender, sweet roasted vegetables; pillowy cheese-stuffed tortellini; and a fresh, light basil vinaigrette. It’s no wonder everyone loves it!

Veggie-forward dishes like this are amazing any time but especially shine in the summer. They’re a wonderful way to use piles of fresh produce in one delicious and healthy meal.

How to serve it

Tortellini plus all these veggies pretty much equals a full meal in a bowl, so I love that I don’t really need to worry about sides.

That said, no one ever complains about buttery garlic bread, or juicy Italian-marinated chicken for the meat lovers. Either goes perfectly. Or add both and you can fully satisfy even the hungriest crowd.

What you’ll need

  • 1 large (18-20 ounce) package of refrigerated tortellini: I typically use cheese-filled tortellini for this dish, but any kind that you like will be great.
  • 1 small zucchini: Sliced and halved.
  • 1-2 bell peppers: Any color, seeded and cut into large chunks. I buy red if I’m shopping with this in mind, because it makes a pretty contrast with the green zucchini and asparagus.
  • 1 small bunch asparagus: Cut off the thick, woody bottom part of the stems, then chop the rest into pieces of about 2 inches in length.
  • Onion: While I love the flavor and color of red onion, yellow or white onion work great, as well. A little goes a long way, so I usually use just half of a small one.
  • Olive oil, kosher salt, and black pepper.
  • Parmesan: Sprinkle some on at the end for one final layer of tangy, salty flavor.
  • For the vinaigrette: fresh basil, garlic, olive oil, red wine vinegar, red pepper flakes, and kosher salt.

Speaking of the vinaigrette — be prepared. Once you try it you will be addicted and want it on everything. It’s slightly adapted from Gaby’s basil vinaigrette and the amazing flavor really will make you believe summer can last all year.

Can I use shelf stable or frozen tortellini?

This just comes down to personal preference – while I love the flavor and texture of refrigerated tortellini best, shelf stable works perfectly well in this recipe. Simply cook according to package directions.

For convenience, you can also buy refrigerated tortellini, store the bag right in the freezer, and cook straight from frozen. Simply add 1-2 minutes to the cooking time.

Can I substitute other veggies?

Absolutely! Try adding or replacing any of the listed veggies with mushrooms, yellow squash, cherry tomatoes, or baby spinach. This is the ultimate clear-out-the-produce-bin meal.

How to make tortellini with roasted veggies

  1. Preheat the oven to 400 degrees F. Yes, it’s worth it, even in the summer!
  2. Chop all your veggies, lay them out on a large rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss a bit to combine, then put in the oven to roast for about 20 minutes. The roasting time here is flexible and not too long; you just want them to be tender when pierced with a fork. This is enough to bring out their natural sweetness and flavors.
  3. While the veggies roast, boil a large pot of water, salt it generously, and cook tortellini.
  4. While the water is boiling and the tortellini cooks, you’ll have time to make the vinaigrette. A small food processor or blender makes this quick and easy. I recently realized I can just use my immersion blender for this — fast, simple, and almost no clean-up!
  5. Pour the vinaigrette over the drained pasta right away, to prevent sticking, then add the veggies when they are done. Sprinkle with Parmesan, and dinner is done.

Can this be made ahead?

This makes excellent leftovers, so yes, you could definitely make it in advance. Store tightly covered for 2-3 days in the fridge. I enjoy it best warm or at room temperature, but that might be just personal preference.

You can also prepare the dressing separately ahead of time. It keeps well up to a week in the fridge. Make a double batch so it can dress your other salads in the meantime!

Bowl full of cheese tortellini and roasted vegetables.

More easy tortellini recipes

We keep tortellini in the fridge or freezer pretty much all the time, because it’s such an easy fall-back for simple but tasty dinners like these.

If you try making this tortellini with roasted veggies, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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5 from 2 votes

Tortellini with Roasted Veggies and Basil Vinaigrette

Tender, sweet roasted veggies pair perfectly with cheesy tortellini and a light basil vinaigrette in this easy dish. Serve alongside Italian-marinated chicken or as a light, veggie-forward meal all on its own.


  • 1 small zucchini sliced and halved
  • 1-2 bell peppers any color, cut into large chunks
  • 1 small bunch asparagus cut into 2-inch pieces
  • 1/2 small red onion cut into large chunks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper
  • 18-20 ounce package refrigerated tortellini any flavor
  • grated Parmesan cheese

Basil Vinaigrette

  • 3/4 cup packed fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1-2 tablespoons water


  • Preheat oven to 400 degrees F. Chop zucchini, peppers, asparagus, and onion, and everything out on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss lightly to combine. Roast for 20 minutes, until the veggies are tender.
  • Meanwhile, boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside.
  • To make the vinaigrette, combine basil, garlic, olive oil, red wine vinegar, red pepper, and salt in a small food processor or blender. Blend until smooth, then add a bit of water to thin out the dressing, and blend once more. It should be thin enough to easily pour and coat the pasta and veggies.
  • Combine drained pasta, roasted veggies, and basil vinaigrette in a large bowl. Toss to combine, sprinkle with Parmesan, and serve.


  • Make Ahead: The dressing can be prepared in advance and keeps well up to a week in the fridge.
  • Storage: This makes excellent leftovers. Store tightly covered for 2-3 days in the fridge. 
  • Variations: This is the ultimate clear-out-the-produce-bin meal. Add or swap veggies to your heart’s content. The roasting time is very flexible because you’re just trying to get the veggies slightly tender. Try adding mushrooms, yellow squash, or cherry tomatoes.
  • Recipe: Dressing adapted from What’s Gaby Cooking.

Nutrition Estimate

Calories: 518 kcal, Carbohydrates: 61 g, Protein: 21 g, Fat: 22 g, Saturated Fat: 5 g, Cholesterol: 48 mg, Sodium: 1289 mg, Potassium: 224 mg, Fiber: 6 g, Sugar: 7 g, Vitamin A: 1334 IU, Vitamin C: 49 mg, Calcium: 202 mg, Iron: 4 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!