Description
A vibrant and refreshing Summer Corn, Tomato, and Tortellini Pasta Salad that combines tender cheese tortellini, sweet corn, fresh cherry tomatoes, and zucchini, all tossed in a zesty lemon garlic vinaigrette and topped with crumbled feta and fresh basil. Perfect for warm weather meals or as a light side dish.
Ingredients
Vinaigrette
- 1/3 cup extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 1 clove garlic (finely minced or grated)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Pasta Salad
- 22 ounces cheese tortellini
- 2 cups cooked corn
- 1 cup halved or quartered grape or cherry tomatoes
- 1 large zucchini (halved and thinly sliced)
- 2-3 tablespoons crumbled feta cheese
- 5 leaves fresh basil (torn or chopped)
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a bowl, combine the extra virgin olive oil, fresh lemon juice, finely minced garlic, salt, and black pepper. Whisk thoroughly until all ingredients are well emulsified to create a flavorful dressing.
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions, usually about 3-5 minutes until tender. Drain the tortellini and immediately drizzle a small amount of olive oil or some of the lemon vinaigrette over it to prevent sticking. Set aside the tortellini to cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled tortellini, cooked corn, halved or quartered tomatoes, sliced zucchini, crumbled feta cheese, and torn fresh basil leaves.
- Toss and Season: Pour the prepared vinaigrette over the combined salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated. Season with additional salt and pepper as needed to taste.
- Serve or Chill: Serve the pasta salad immediately for the freshest flavor, or refrigerate for up to a few hours to let the flavors meld. This salad can be enjoyed cold or at room temperature.
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day without losing flavor or texture.
- For added protein, grilled chicken or chickpeas can be mixed in.
- Use fresh seasonal corn for optimal sweetness; grilled or boiled corn works well.
- Vegetarian-friendly and can be made vegan by omitting feta or using a plant-based cheese substitute.
- To save time, use store-bought cooked corn or frozen corn that has been thawed.
