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!
Servings 6 to 8 servings
Calories 402kcal
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