Preheat your oven to 400°F (200°C).

Chop the zucchini, bell peppers, asparagus, and red onion into bite-sized pieces. Place them onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.

Roast the vegetables in the oven for about 20 minutes, stirring halfway through.

In a large pot, bring salted water to a boil and cook the refrigerated tortellini according to package instructions, about 3–5 minutes. Drain and reserve some pasta water.

In a blender, combine fresh basil leaves, garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt. Blend until smooth, adding water to achieve desired consistency.

Toss the warm tortellini with the basil vinaigrette to prevent sticking.

Fold in the roasted vegetables into the tortellini mixture.

Serve warm or at room temperature. Optionally sprinkle grated Parmesan cheese on top.