w Tortellini-and-Tomato Salad

Tortellini-and-Tomato Salad

Serves: 6

This recipe really showcased the fresh corn, basil, and tomatoes. I served it slightly warm, though my husband preferred it cold the following day. I thought it was delicious either way. To make it gluten-free, substitute gluten free pasta and cheese cubes.

Yield: Makes 6 servings
Prep Time:
Cook Time:
Total Time:


2 (9-ounce) packages refrigerated cheese tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
salt and pepper


1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Source: myrecipes.com

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