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!
1(22 to 24-ounce) package frozen OR fresh cheese tortellini
16ounces(about 3 cups) sliced cherry OR grape tomatoes halved or quartered, depending on size
2 ½cupsfresh corn kernelscooked and sliced from the cob (approximately 14 ounces of corn, which comes from about 4 cobs)
¼cupfresh basil leavessliced in a chiffonade
2tablespoonsgrated Parmesan cheese
Freshly ground black pepper
FOR THE VINAIGRETTE:
½cupolive oil
1tablespoonred wine vinegar
1tablespoonlemon juice
½teaspoonDijon mustard
2tablespoonsgrated Parmesan cheese
1tablespoonfinely minced fresh basil
½teaspoonfresh minced garlic
½teaspoongarlic 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.