2 cups of dried cheese tortellini
4 oz of pancetta, browned and chopped
1 small yellow onion, sliced
juice from one lemon
3 tomatoes
2 avocados
10 oz grilled red peppers (I used frozen and defrosted them by draining the hot pasta over them in a colander.)
balsamic vinegar
1 Tablespoon extra virgin olive oil
freshly ground black pepper, to taste

Boil a pot of water and add tortellini. Cook until pasta is softened, about 14 minutes. Drain pasta and rinse under cold water to remove most of the heat.
While the pasta cooks, warm a pan over medium heat and brown the pancetta. Remove to cool and, using the same pan, saute onion slices. Pour a drizzle of balsamic vinegar over the onions and stir, cooking until the onion has browned. Remove from heat.
Chop tomatoes and cube avocados. Add them to a large bowl and toss with lemon juice, olive oil, another drizzle of balsamic vinegar, and black pepper. Add onions, drained pasta, grilled peppers, and chopped pancetta. Toss together and taste to see if any more olive oil, vinegar, or pepper is needed. Cover the bowl with plastic wrap and chill for about an hour.
Toss again to redistribute the liquid, and serve.