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Summer Tortellini Salad

A delicious, fresh taste of summer produce with tortellini and basil!
5 from 3 votes
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2

Equipment

  • saucepan
  • colander
  • chef's knife
  • measuring spoons/cups
  • citrus juicer

Ingredients
  

  • 1 C pesto tortellini measure before cooking
  • 1 C cherry tomatoes, washed/cut in half
  • 2 T sliced green onions or shallots
  • 1 C blanched corn, cut off of the cob or frozen corn kernels
  • 3 T fresh basil, chopped
  • 2 T olive oil
  • 1 T red wine vinegar
  • 1 T fresh lemon juice
  • 1/4 t Salt and freshly ground pepper
  • 1 T shredded Parmesan cheese, or more to taste

Instructions
 

  • Cook tortellini as directed. Rinse with cold water, drain and set aside to cool.
  • Wash cherry tomatoes and cut in half. Set aside.
  • Slice green onion or shallots and set aside.
  • Blanche corn on the cob and then cut off of the cob. TIP: I use frozen corn that I have already blanched and put in the freezer and microwave it for a few seconds before I add it in.
  • Mix together olive oil, red wine vinegar, lemon juice and salt and pepper and whisk to emulsify to make dressing.
  • Place the tortellini, tomatoes, onion, and corn together with the dressing. Stir in the basil and sprinkle with desired amount of shredded Parmesan.
  • Serve immediately. You can make ahead and then add the dressing right before serving.

Notes

This is a great summer salad! Perfect for a picnic or gathering of friends. 
TIP: I always think fresh corn tastes much better; but, you may substitute frozen corn kernels if fresh isn't available.
TIP: Feel free to substitute cheese tortellini or other types of tortellini for the pesto tortellini. Pesto added is wonderful, too.
Keyword summer tortellini salad