Begin by dicing the zucchini and yellow squash into bite-sized pieces. Slice the red and orange bell peppers into strips, halve the cherry tomatoes, and slice the red onion thinly. Mince the garlic and chop the fresh basil and parsley.

In a large pot, bring salted water to a boil over medium-high heat. Once boiling, carefully add the cheese tortellini and cook for about 3 to 5 minutes or until they float to the surface, signaling they're perfectly tender. Drain the tortellini in a colander and set aside.

Heat a large skillet over medium heat and pour in olive oil. Add the sliced red onion, sautéing for 3 to 4 minutes until softened. Introduce the minced garlic and cook for 1 additional minute, until fragrant. Stir in the bell peppers and cook for 5 to 7 minutes until they begin to soften.

Toss in the diced zucchini and yellow squash, sautéing for another 5 to 7 minutes until tender yet retain a slight crunch. Finally, add the halved cherry tomatoes and cook for an additional 2 to 3 minutes, seasoning with salt, black pepper, oregano, and optional red pepper flakes.

Gently fold in the cooked tortellini using a spatula to combine everything evenly. Drizzle lemon juice over the mixture, adding fresh herbs—basil and parsley—and tossing them lightly until coated.

Taste the Cheese Tortellini Summer Veggies and adjust the seasoning as needed. Serve warm or cold, garnished with grated Parmesan cheese and optional toasted pine nuts.