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.
1/2cupolive oil or sunflower oil, I love to use Wright Sunflower Oil, from Kansas
1Tbs.red wine vinegar
1Tbs.fresh lemon juice
1tsp.fresh lemon zest
1tsp.spicy brown mustard
1Tbs.honey, I love to use raw Kansas Wildflower Honey
1clovegarlic crushed
1/2tsp.kosher salt
Instructions
Boil tortellini according to package directions or just until al dente; drain and cool.
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.
Pour dressing over salad ingredients and very gently toss to combine.
Top with Parmesan, if desired. Salad is best served at room temperature.