Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn

This delicious Tortellini Pasta Salad -- studded with bright, juicy tomatoes, fresh sweet corn, and ribbons of basil -- is sure to become your favorite summer side dish or light supper!

Tortellini Pasta Salad with Tomatoes, Basil, and Fresh Corn with Text Overlay

Happy Memorial Day weekend, everyone! I'm popping in on Saturday with a quick post because, in case you're still looking for a summer side dish to enjoy this weekend, I didn't want you to miss the best tortellini salad EVER!

Aerial View

This fresh, delectable pasta salad starts with frozen (or fresh, if you prefer) tortellini, boiled and cooled. Then you simply toss in some of the flavors of summer: plump, juicy tomatoes (I used red and yellow), fresh, sweet corn sliced right off the cob, ribbons of bright green basil, a quick, homemade vinaigrette, and plenty of salty Parmesan cheese.

Finished in a Glass Serving Bowl

You won't believe that such delicious results can be attained from such simple ingredients and such a forthright preparation. I'm telling you...the secret here is using fresh, seasonal ingredients.

Close-Up of Tortellini Pasta Salad with Tomatoes, Basil, and Fresh Corn

The recipe below instructs you to chiffonade the basil. Would you think I'm weird if I told you I love chiffonading? I like to say it (chiffonade, chiffonade, CHIFFONADE!) and I like to do it. There's something just so satisfying about feeling that knife glide through the roll of basil to create all of those cute, tasty ribbons.

Okay...I am weird. I embrace it. But if you are new to chiffonading, here is a pathetic but hopefully passable photo tutorial.

How to Chiffonade Basil

Sorry...it's hard to take great pics of a method that involves two hands when you don't have time to mess with a tripod because there's a screaming toddler clinging to your leg.

Step-by-step on how to Chiffonade Basil

Did that make sense? In case it didn't...

  1. Stack some basil leaves.
  2. Roll tightly like a cigar.
  3. Hold firmly while you slice thinly with a sharp knife...and be sure to keep your fingers out of the way!

See? Easy peasy.

Each Ingredient in a Glass Serving Bowl Before it is Tossed Together

And if you have access to fresh corn on the cob, please promise me that you'll use it in this recipe! In case you missed it, earlier this week I shared a secret for cooking fresh ears of corn that is the EASIEST method EVER! It can be a pain to cook fresh corn when you have to deal with peeling away all of the sticky, stringy silk. This method of cooking fresh corn eliminates the frustration and the mess! I don't think I'll ever cook corn another way again. And it's so easy, that I will no longer hesitate to use fresh corn in recipes like this one simply because I'm afraid of the extra hassle. There is no hassle in this method, and the corn is so perfectly tender, sweet, and freshly crispy that frozen corn just won't compare in a salad like this.

Okay, shameless plug over. 😉 Go check out the BEST way to cook fresh corn << HERE!

Aerial View

Seriously, y'all...how gorgeous is this salad?

Large Spoonful of Tortellini Pasta Salad with Tomatoes, Basil, and Fresh Corn

Enjoy!!!

Portion Size in a Silver Serving Dish

More Summer Salads

Tortellini Pasta Salad in a bowl with corn on the cob, colorful grape tomatoes, and basil leaf in background

Tortellini Pasta Salad with Tomatoes, Basil, and Fresh Corn

This delicious Tortellini Pasta Salad -- studded with bright, juicy tomatoes, fresh sweet corn, and ribbons of basil -- is sure to become your favorite summer side dish or light supper!
Course: Side Dish
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 15 minutes
CHILLING TIME: at least: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6 to 8 servings
Calories: 402kcal
Print Pin Rate

Ingredients

  • 1 (22 to 24-ounce) package frozen OR fresh cheese tortellini
  • 16 ounces (about 3 cups) sliced cherry OR grape tomatoes , halved or quartered, depending on size
  • 2 ½ cups fresh corn kernels, cooked and sliced from the cob (approximately 14 ounces of corn, which comes from about 4 cobs)
  • ¼ cup fresh basil leaves, sliced in a chiffonade
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper

FOR THE VINAIGRETTE:

  • ½ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon finely minced fresh basil
  • ½ teaspoon fresh minced garlic
  • ½ teaspoon garlic salt
  • Freshly ground black pepper

Instructions

  • Boil tortellini in salted water according to package directions. Drain and cool. In a large salad bowl, combine tortellini, sliced tomatoes, fresh corn kernels, fresh chopped basil, Parmesan cheese, and pepper.
  • Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake vigorously. Pour over tortellini salad and gently mix all ingredients until well combined. Chill for several hours before serving.

Notes

Fresh corn tastes best if you have any, but frozen corn may also be substituted.

Nutrition

Calories: 402kcal | Carbohydrates: 45g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 536mg | Potassium: 264mg | Fiber: 5g | Sugar: 7g | Vitamin A: 637IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Tortellini Pasta Salad with Tomatoes, Basil, and Fresh Corn Collage with Text Overlay

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30 Comments

  1. 5 stars
    Thank you, was looking for quick outdoor friendly meal with ingredients I had on hand, and this fit the bill perfectly. It was delicious and I will definitely make again.

  2. 5 stars
    I have made this salad a lot and I love it. I didn't like the corn so I substitute fresh broccoli. Otherwise this is very good.

    1. 5 stars
      I’ve made this a few times now and love the pop of the fresh corn. Bright, summery flavors that lighten up the cheese tortellini, which could definitely be too heavy in other contexts. Nice job!

  3. Hi there! This looks amazing but I was wondering if it would hold up to bring made a day ahead. We have friends coming in this weekend and I wanted to make this Friday but serve it on Saturday evening for dinner. I've made tortellini pasta salad before (diff recipe) and I feel like it ended up getting kind of "mushy" the next day. Have you found this recipe to be best served same day?

    1. Hi Kristin! I apologize for my delayed reply...I've been out of the country. I hope this pasta salad was enjoyed by all if you ended up making it when your friends visited! I typically do make it ahead of time and don't find that it gets mushy, as long as I'm careful not to overcook the tortellini to begin with. The main thing I notice when making pasta salads ahead of time is that a lot of the dressing gets absorbed, so I always reserve a bit to stir in just before serving. Hope that helps and sorry again for the late response to your question. Hope you have a great weekend!

  4. 5 stars
    I was immediately drawn to this pasta salad because of your amazing photos. They were quite enticing. I was hesitant to try this recipe though because I have tried other pasta salad recipes from others online and they never turn out that great. I just tried your recipe for our July 4th party, and it is DELICIOUS!!!!!!! Thank you so much for sharing.

    1. I'm very happy to hear that this recipe was a hit at your 4th of July party, Jennifer! Thanks so much for taking the time to come back and let me know. I love pasta salad and have several yummy ones on the site...if you have a chance to try any of the others, I hope you enjoy them just as much! 🙂

  5. This looks great. I get one similar to this at a deli by me, but with fresh mozzarella. I am going to try this version too.

    1. Ooooo, Erica...fresh mozzarella would be a wonderful addition to this tortellini salad! Avocado would be good, too. Oh, the possibilities... 😉 Hope you enjoy this recipe...thanks so much for taking the time to comment! 🙂

  6. If there is such a thing as "fabulously delicious"...this is it, Samantha!

    1. You are too sweet, Kristi...thank you! I appreciate you stopping by and I hope you have a fabulous weekend. Happy Friday! 🙂

  7. This looks so delish Samantha! It doesn't help that I'm blog hopping while hungry! This is one of those times I wish I could reach through the screen and try some. Thanks for sharing this!

    1. You are too sweet, Carrie...thank you! I do the same thing...I find myself drooling over food photos on Pinterest late at night when I should be going to bed as opposed to making a midnight snack! 😉 Thanks so much for stopping by...happy Friday!

  8. Gorgeous salad! The pictures make me want to make it tonight - which I think I will!! I live in Italy and have access to the best tortellini, however, in the summer I find it in brodo or with sauce is too heavy. This looks like the perfect summer tortellini recipe

    1. Okay, Madaline...I am slightly jealous that you get to make this with fresh, authentic, Italian tortellini! Your pasta salad is going to taste better than anyone's! 😉 Hope you enjoy this recipe...thanks for taking the time to comment!

    1. Thanks, Jill! It's definitely easy to throw together. I have a strong feeling I'll be making it all summer long! 😉

  9. Yummmmm!!! Looks so delicious, Samantha! Pinned! And your pictures are amazing, as always! Thanks so much for sharing! Hope you're having a wonderful weekend!

    ~Abby =)

    1. You are too sweet, Abby...thank you! Hope you had a fabulous weekend as well and that you have a great week ahead. Hard to believe we're already closing out May...yikes!

  10. Hi Samantha,
    Gorgeous salad and great photos. I'm loving all the great salads coming from so many talented bloggers - thanks so much for the recipe!

    1. Thanks, Robyn! I love seeing all of the fresh salad recipes these days as well. It's hard to know which one to try first! 😉 Hope you're having a great weekend!

    1. Thanks so much, Julie...I appreciate the pin! Hope y'all are having a great weekend!