Tortellini-and-Tomato Salad
Serves:
6
Prep Time:
Cook Time:
Total Time:
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 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 | |
Directions:
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
