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Home » Summer Recipes » Summer Corn, Tomato, and Tortellini Pasta Salad

Summer Corn, Tomato, and Tortellini Pasta Salad

Published: Aug 1, 2016 · Modified: Apr 30, 2019 by Allison · 28 Comments

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Tortellini Salad -A summery pasta salad filled with cheese tortellini, corn, tomatoes, zucchini, and basil topped with a fresh lemon vinaigrette. Serve chilled or at room temperature.

This Summer Corn, Tomato and Tortellini Pasta Salad was created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own. The following content is intended for readers who are 21 or older.

Bowl of tortellini pasta salad with wine in the background. Have you had the chance to travel this summer? Before we had kids, my husband and I used to take one big trip every year. It was at the start of each summer, and it always left us feeling invigorated and inspired. Once we were back home I tried to recreate those vacation memories the best way I knew how – with food. We’d reminisce about our time in Italy while eating homemade gelato, I’d throw together a Greek salad with a glass of white wine like we enjoyed in Athens. I’d make pickled onions for a Ploughman’s Platter similar to those in England, and I would try endlessly to recreate the perfect French macaron from Ladurée in Paris.

Tomatoes, zucchini, corn, basil.

Now that we have young children and our travels keep us closer to home, we still enjoy reliving old memories with special meals. This pasta salad reminds me of a beautiful meal of pasta with lemon sauce that we enjoyed on the Amalfi Coast in Italy. I have never been able to recreate that dish exactly, but anytime I have pasta with lemon it brings back those fond memories.

Bowl with tortellini, corn, tomatoes, zucchini, basil.

Tortellini Salad

  • Corn
  • Tomatoes
  • Zucchini
  • Tortellini
  • Lemon vinaigrette

A bowl of this colorful salad alongside a glass of chilled Estancia Chardonnay has become our go-to meal this summer. We’ve packed up this salad with a bottle of wine for a picnic, we’ve enjoyed it in the backyard at sunset, and we’ve served it to guests during a last minute get-together.

Estancia wine.

When selecting wine I prefer California wines. I grew up in California and I’ve spent many vacations in California’s wine country. Lately we’ve been enjoying Monterey-based Estancia wines. The Estancia brand was built on the concept of over delivering on quality for the price. Their wine is affordable, which makes it a fantastic choice for entertaining.

Bowl of tortellini pasta salad with wine in the background.

Grab a few bottles of wine, throw together this flavorful salad, and call your friends. It’s time to make new summer memories!

Tortellini pasta salad

You might also like: HEALTHY LUNCH IDEAS – CRANBERRY WALNUT CHICKEN SALAD – PEACH CAPRESE SALAD

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Tortellini pasta salad

Summer Corn, Tomato and Tortellini Pasta Salad

A summery pasta salad filled with cheese tortellini, corn, tomatoes, zucchini, and basil topped with a fresh lemon vinaigrette.
4.75 from 8 votes
Print Pin SaveSaved!
Course: main, Main dish, side
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6 - 8
Calories: 504kcal
Author: Allison - Celebrating Sweets

Ingredients

Lemon Vinaigrette:

  • ⅓ cup extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 1 clove garlic, finely minced or grated
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Pasta salad:

  • 22 ounces cheese tortellini
  • 2 cups cooked corn
  • 1 cup halved/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

Vinaigrette:

  • Combine all ingredients and whisk to combine.

Pasta salad:

  • Cook tortellini according to package instructions. Once it has drained, drizzle a little olive oil or lemon vinaigrette over the pasta to keep it from sticking. Set aside to cool to room temperature.
  • Once cooled, combine tortellini, corn, tomatoes, zucchini, feta, basil, and dressing. Toss to combine. Season to taste with salt and pepper. Serve immediately or refrigerate.

Nutrition

Calories: 504kcal | Carbohydrates: 58g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 615mg | Potassium: 256mg | Fiber: 5g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 12.2mg | Calcium: 183mg | Iron: 3.2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Jennifer Anderson

    June 30, 2018 at 9:39 pm

    4 stars
    I made this and took it to an island party! Everyone loved it and was asking for the recipe. It’s a crisp and refreshing pasta salad option on these hot summer days! Plus, the colors of the dish make it a winner! I made extra dressing, of course!!

    Reply
    • Celebrating Sweets

      July 01, 2018 at 10:01 am

      I’m happy to hear that! Thanks for taking the time to stop by.

      Reply
  2. Lori

    July 20, 2020 at 7:37 am

    5 stars
    Add some rotisserie shredded chicken and now my summer go to for hot nights! Love it!

    Reply
    • Celebrating Sweets

      July 22, 2020 at 5:10 pm

      That sounds perfect! Thanks for stopping by. 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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