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1
Preheat oven to 450 degrees F.
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2
Bring a pot of salted water to a boil for the tortellini.
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3
Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black.
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4
White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool.
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5
Put the charred peppers into a bowl filled with a couple of inches of ice water.
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6
Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water.
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7
Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
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8
Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil.
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9
Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify.
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10
Season the dressing with salt and pepper, to taste.
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11
Julienne the rest of the basil (except for the sprigs for garnish).
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12
Toss with the tortellini, julienned red bell peppers, and dressing.
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13
Transfer to serving dish and decorate with reserved basil sprigs.
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14
Can be served at room temperature or chilled.
