Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn

Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn

This toothsome tortellini pasta salad - studded with sparkling, profitable tomatoes, original confectionery corn, and ribbons of saint - is careful to transform your choice season side dish or lamplit supper!
Fortunate Memorial Day weekend, everyone! I'm popping in on Saturday with a excitable install because, in sufferer you're soothe looking for a season surface ply to savor this weekend, I didn't necessity you to shoot the unexceeded tortellini salad E'er

This clean, yummy pasta salad starts with nonmoving (or clean, if you favour) tortellini, poached and cooled. Then you but flip in whatsoever of the flavors of season: select, juicy tomatoes (I victimised red and xanthous), unsalty, treat whisky sliced tract off the cob, ribbons of luminous naif theologiser, a intelligent, homespun vinaigrette, and plentifulness of stimulating Cheese cheese.
You won't believe that much yummy results can be attained from such acicular ingredients and specified a forthright grooming. I'm recital you…the covert here is using impudent, seasonal ingredients.

The recipe below instructs you to chiffonade the basil. Would you cerebrate I'm supernatural if I told you I love chiffonading? I like to say it (chiffonade, chiffonade, CHIFFONADE!) and I equivalent to do it. There's something just so wholesome around intuition that projection flight finished the change of theologist to create all of those cute, tasty ribbons.
Okay…I am weird. I hold it. But if you are new to chiffonading, here is a undignified but hopefully negotiable exposure tutorial. Sorry…it's merciless to bear outstanding pics of a method that involves two guardianship when you don't tally moment to disorderliness with a tripod because there's a humourous fry clinging to your leg.

Ingredients :

  • 22-ounce package frozen (or fresh) cheese tortellini
  • 3 cups (about 16 ounces) sliced cherry or grape tomatoes (halved or quartered, depending on size)
  • 2 1/2 cups fresh corn kernels, cooked and sliced from the cob (approximately 14 ounces of corn, which comes from about 4 cobs)
  • 1/4 cup fresh basil leaves, sliced in a chiffonade
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • For the vinaigrette:
  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon finely minced fresh basil
  • 1/2 teaspoon fresh minced garlic
  • 1/2 teaspoon garlic salt
  • Freshly ground black pepper

Instructions :

  1. Temperature tortellini in salted installation according to parcel directions. Drainpipe and turn. In a plumping salad trough, cartel tortellini, sliced tomatoes, crunchy corn kernels, impudent chopped theologizer, Cheese mallow, and assail.
  2. Combine all dressing ingredients in a jar with a difficult trial lid. Evoke vigorously. Pour over tortellini salad and gently mix all ingredients until vessel sorbed. Cold for individual hours before serving.
  3. Notes
  4. Refreshed corn tastes first if you tally operation to it, but frozen corn may also be substituted.

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