Bright, Zesty Lemon Tortellini Pasta Salad with Summer Veggies

It has been HOT in Colorado this week! We usually don’t see temps like this until July, and I love having dinner on a warm summer night (even though it isn’t REALLY summer yet). I have been craving a fresh pasta salad for the past few weeks. A friend of mine brought one to a friends barbecue party last month and we all went bananas for it. You can really altar this and change it up to include any fresh summer veggies that you love! Grilled zucchini and yellow squash with bell peppers would also be delicious! You could turn it into a great greek pasta salad as well with feta, Kalamata olives, red onions and more. Adding shaved brussel sprouts and balsamic vinegar would be incredible as well. This is definitely going to be in my main rotation of summer dinners to enjoy on the patio or to bulk up and bring to a BBQ! 

Here is my variation:

1 Package Rana 3 Cheese Tortellini 
1 bunch fresh asparagus
1 lb fresh or frozen raw shrimp
1 lemon; juiced and zested
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Garlic Salt
1 cup cherry tomatoes; sliced 
1/4 C shaved parmesan 

Add the lemon juice and olive oil to a large serving bowl and whisk together. Boil some water and cook the Tortellini based on package instructions.
Remove from water and heat and set aside to let cool. Pan fry the shrimp in a little olive oil and season to taste; I used the Garlic & Wine Seasoning from The Melting Pot.
Remove the shrimp and let cool with the pasta.
Cut the top 1/3 of the stalks of asparagus off and add to the warm pan, adding a little more oil if needed. Cook for 3-5 minutes. Remove from heat and add to the EVOO/Lemon juice.
Add the sliced cherry tomatoes, shrimp and pasta and toss together adding garlic salt, lemon zest and parmesan cheese.
Serve at room temp or chilled. This makes enough for about 3 main serving portions or 6 side portions.