Summer Tortellini Salad
from https://www.twopeasandtheirpod.com/

This easy tortellini pasta salad has all of your favorite summer ingredients: tomatoes, Red Pepper, corn, cucumbers, and the BEST basil vinaigrette. It is the perfect salad for summer BBQ’s, potlucks, and picnics. .

If you have a garden, chances are you have all of these ingredients right outside in your yard, if not, go ask your neighbor or hit up the farmers market. Make the most of summer’s produce, it is all so good! And I have to say that the basil vinaigrette MAKES this salad. You don’t have to cook the corn before adding it to the salad. Use a sharp knife to remove the corn kernels from the cob. If you can’t find good, fresh sweet corn, you can use frozen corn. Pesto would also work well in this salad.

20 oz cheese tortellini, fresh or frozen
1 cup halved grape tomatoes
1 red bell pepper, seeds removed and chopped
1 ear sweet corn, kernels removed (about 1 cup)
1 medium cucumber, chopped
3 green onions, sliced
Basil vinaigrette (recipe below)
Kosher salt and black pepper, to taste
Shredded Parmesan cheese and chopped basil, for garnish

Basil vinaigrette recipe - Servings 8 (Vinaigrette will keep in a jar or container in the fridge for up to 5 days.)
2 cups packed basil leaves
1 clove garlic minced
2 tablespoons minced shallot
2 teaspoons fresh lemon juice
2 tablespoons white balsamic vinegar or red wine vinegar
1 teaspoon salt
1/2 cup olive oil
Freshly ground black pepper to taste

Make the vinaigrette: Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!

Cook the tortellini according to package instructions. Rinse with cold water and drain well.

Place the cooked tortellini in a big bowl. Add the tomatoes, bell pepper, corn, cucumber, and green onions. Drizzle with basil vinaigrette and stir until the ingredients are well coated. Season with salt and pepper, to taste.

Finish the salad with Parmesan cheese and fresh basil. Serve cold or at room temperature.

Note-the salad will keep in the refrigerator for up to 3 days.

Servings 6