Description
This Summer Tortellini Salad is the perfect chilled pasta dish for warm weather, packed with cheese tortellini, fresh vegetables, and a zesty homemade vinaigrette. Ideal for potlucks, picnics, or weekday lunches, it’s a flavorful and colorful summer salad that everyone loves.
Ingredients
9 oz cheese tortellini
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup sweet corn (fresh or thawed if frozen)
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Instructions
1. Bring a pot of salted water to a boil and cook the tortellini according to package directions. Drain and rinse under cold water. Set aside.
2. Slice cherry tomatoes, dice cucumber, thinly slice red onion, and cut corn off the cob. Chop fresh basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
4. In a large bowl, combine tortellini, vegetables, feta, and basil. Pour the dressing over and toss gently to coat.
5. Refrigerate for 30 minutes before serving. Garnish with extra feta or basil if desired.
Notes
This salad is best served chilled but is also delicious at room temperature.
Use fresh, refrigerated tortellini for the best texture.
Leftovers can be refreshed with a splash of olive oil or vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake, boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg