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Drain the pasta and set aside. 5. Add the drained pasta, roasted vegetables and olives to the bowl and toss to combine. Let the pasta cool to room temperature, about 20 minutes.

In a large mixing bowl, add the cooked pasta, pesto, mayo, sun-dried tomatoes, and arugula. Mix until everything is combined.

Tortellini salad can be made up to 1 day ahead. Toss the pasta salad with half of the dressing, cover, and refrigerate. Refrigerate the remaining dressing and toss into the salad just before serving.

Add the pasta to the boiling water and cook according to the package directions, until al dente. Drain the pasta, transfer to a large bowl and toss with 1 teaspoon of the olive oil.

Meanwhile, on a large sheet pan, toss the squash with 1 tablespoon of the olive oil and ¼ teaspoon of the salt. Roast for 25 to 30 minutes, or until the squash is tender and browned in spots ...

We often pass one another, but when our schedules do align, the hearty and colorful salad is at the ready for a spontaneous family meal.