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.
Tortellini Salad Ingredients
- 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.
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.
Grab a few bottles of wine, throw together this flavorful salad, and call your friends. It’s time to make new summer memories!
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Recipe
Summer Corn, Tomato and Tortellini Pasta Salad
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
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jennifer Anderson says
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!!
Celebrating Sweets says
I’m happy to hear that! Thanks for taking the time to stop by.
Lori says
Add some rotisserie shredded chicken and now my summer go to for hot nights! Love it!
Celebrating Sweets says
That sounds perfect! Thanks for stopping by. 🙂
Hal says
If I’m reading this correctly, you need to use 2 boxes of dried tortellini. Each braille box is 16 oz. I will be making this for a crowd of about 30 and want to be sure. I made this before and it was delicious but I don’t remember how much dried tortellini I used
Allison says
The recipe calls for 22oz of tortellini, which would be about 1.5 of the boxes you’re referring to. You can really just play around with and add more dressing and veggies to taste. Enjoy!