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!
Lane & Holly @ With Two Spoons says
This looks so delicious! Give me anything with tortellini!
Megan @ MegUnprocessed says
Awesome colors! Very summer refreshing!
Carol says
We have a ton of zucchini and tomatoes-I am making this tomorrow!!
Celebrating Sweets says
Fantastic! Enjoy!
Roseann M says
Looks yummy and a great wine pairing
Celebrating Sweets says
Thank you!
Sharon says
Frozen or dried tortellini? Makes quite a difference.
Celebrating Sweets says
I’ve made it with dried. It should work with frozen too it might just be a little softer.
Sharon says
A pound of dried is a larger number of tortellini because they’re dried.
Cynthia | What A Girl Eats says
I love pasta salad! This sounds and looks just perfect for when the weather gets warmer! Great picnic food!
Kaitie says
This is an absolutely perfect dish to serve as a light dinner… but better yet, the perfect excuse to have a ladies luncheon and serve (as you so beautifully recommended) wine with it! Spring is here!
Ginny McMeans says
So simple yet the best salad! I’m dying to cover those beautiful vegetables with that lemon dressing and get my fork in there.
Claire | Sprinkles and Sprouts says
Oh this does sound perfect for a summer lunch with friends.
This salad, maybe some fresh prawns and a bottle of wine. Pure bliss!
Elizabeth says
Oh my goodness this sounds heavenly! I am loving the look of that white corn on the cob in your photo too – so pretty! I’ll have to try this recipe for myself soon!