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If there's any salad that tastes like summer, this Tortellini Pasta Salad with Tomatoes, Basil and Corn absolutely has to be it.

Tortellini Pasta Salad With Tomatoes, Basil, and Corn

If there's any salad that tastes like summer, this Tortellini Pasta Salad with Tomatoes, Basil and Corn absolutely has to be it.  I've yet to take it to a covered dish gathering and have any left at the end of the evening.  And, this salad tastes just a good as it looks. 

Course Salad
Cuisine Italian
Keyword corn, fresh basil, Pasta, tomatoes, tortellini,
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

  • 22 oz. pkg refrigerated tortellini
  • 3 cups grape or cherry tomatoes halved
  • 3 cups frozen corn thawed
  • 1/3 cup fresh basil chiffonade
  • 1/2 cup shredded Parmesan, optional
  • Vinaigrette
  • 1/2 cup olive oil or sunflower oil, I love to use Wright Sunflower Oil, from Kansas
  • 1 Tbs. red wine vinegar
  • 1 Tbs. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 1 tsp. spicy brown mustard
  • 1 Tbs. honey, I love to use raw Kansas Wildflower Honey
  • 1 clove garlic crushed
  • 1/2 tsp. kosher salt

Instructions

  1. Boil tortellini according to package directions or just until al dente; drain and cool.
  2. In a large serving bowl, place tortellini, tomatoes, chopped basil, and corn. In a Mason jar that has a tight-fitting lid, combine vinaigrette ingredients and shake well to emulsify.
  3. Pour dressing over salad ingredients and very gently toss to combine.
  4. Top with Parmesan, if desired. Salad is best served at room temperature.