Wash and dice the zucchini, yellow squash, and bell peppers into uniform pieces. Halve the cherry tomatoes and thinly slice the red onion. Mince the garlic and chop the fresh basil and parsley.

Bring salted water to a rolling boil in a large pot. Add the cheese tortellini and cook for about 3-5 minutes until they float. Drain and let sit.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the sliced red onion for 3-4 minutes, then add minced garlic for an additional minute.

Add the bell peppers and cook for 5-7 minutes until softened. Next, stir in the diced zucchini and yellow squash. Cook for another 5-7 minutes until tender.

Stir in the cherry tomatoes for an extra 2-3 minutes until they burst. Combine the tortellini with the sautéed vegetables, adding fresh herbs, lemon juice, and Parmesan cheese. Toss gently.

Serve immediately, garnished with extra Parmesan and pine nuts if desired. Enjoy warm or chilled.