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Tortellini pasta salad
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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.
Course main, Main dish, side
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6 - 8
Calories 504kcal

Ingredients

Lemon Vinaigrette:

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