Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions (about 3–4 minutes). Drain and rinse under cold water to stop the cooking. Set aside.

Trim the asparagus, and cut the zucchini, yellow zucchini, and onion into thick slices.

Heat a grill or grill pan over medium-high heat. Toss the vegetables with 2 tablespoons olive oil, salt, and black pepper. Grill for 3–5 minutes, turning occasionally, until slightly charred and tender. Let cool slightly, then chop into bite-sized pieces.

In a small bowl or jar, whisk together 1/4 cup olive oil, grated garlic, lemon juice, chopped parsley and mint, and a pinch of salt and pepper.

In a large bowl, combine the cooked tortellini, grilled vegetables, and crumbled feta cheese. Pour the dressing over the top and toss gently to combine.

Serve at room temperature or chilled. Enjoy!