This summery pasta salad is filled with cheese tortellini, corn, tomatoes, zucchini, and basil tossed in a fresh lemon vinaigrette. Serve chilled or at room temperature.
Why you’ll love this recipe
Peak summer produce: Fresh tomatoes, zucchini, and sweet corn make this salad vibrant, colorful, and packed with flavor.
Quick and easy: Most of the prep can be done while the tortellini cooks and cools.
Perfect for entertaining: This serves a crowd and can be made ahead of time.
Easy to customize. Add grilled chicken, shrimp, or fresh mozzarella. Roasted bell peppers, goat cheese, and pickled onions can also be added or swapped for another ingredient.
Tips for the Best Tortellini Pasta Salad
- Salt the pasta water generously. It’s the best opportunity to season the tortellini.
- Don’t overcook the tortellini. Slightly firm pasta holds up much better in pasta salad.
- Let the tortellini cool before adding it to the vegetables.
- Reserve a little vinaigrette to stir in just before serving if making the salad ahead.
Serving suggestions
This pasta salad pairs wonderfully with:
- Grilled chicken
- Burgers
- Steak
- Barbecue ribs
- Grilled salmon
- Rotisserie chicken
- Sandwiches and wraps
It’s also perfect for potlucks, cookouts, and summer picnics.
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!
Kim says
Yum! What a perfect summer salad. I could make this and eat it for a great lunch too!
chanel says
This looks so good and your pictures are crystal clear! I can’t wait to try this.
Kristina says
I love the back story of recreating meals from your different vacations. I have heard that the Amalfi coast is absolutely beautiful. How nice that you have a dish to remind you of that trip. I will have to try this recipe in the near future!
tineke - workingmommyabroad says
Yumm! Sounds amazing! Perfect for hot summer nights with a nice glass of wine 🙂
Jeanette says
Oh my, it look amazing.
Right now I’m on lchf diet, so pasta is a big no no for me. But it really look yummy 🙂
Jenni Laplow says
Yum! Pasta salad in the summertime is one of my favorites, I love the summer veggies that are highlighted in this dish!
Francesca says
This looks delicious!!! Perfect for summer, I’ll be trying this asap!
Miri says
What a styling dish! I can’t wait to try it.
Tahnee says
this seriously looks so amazing! I have been creating a list of pastas to make this month and am so going to include this one! Yummy!
DD says
This looks amazing! Can’t wait to try it with all my fresh produce from the garden 🙂