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Cook tortellini according to directions on package, then drain and set aside. Meanwhile, whisk together 1/4 cup of the oil, vinegar, mustard, basil, garlic, and salt and pepper to make a vinaigrette. Set aside.
Preheat the grill to medium heat. Place asparagus on skewers (to make them easier to flip on the grill). Brush asparagus, squash, red peppers and eggplant with remaining 2 tablespoons oil and grill 3 to 5 minutes on each side, or until tender. (Pepper should be slightly charred when done.) Chop squash, eggplant and asparagus and transfer to a plate. Remove and discard charred skin and seeds from pepper, then chop and transfer to plate with other vegetables.
Toss pasta with grilled vegetables, spinach, goat cheese, olives, and vinaigrette and serve.