Tortellini Salad With Corn
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 25 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound cheese tortellini
Cooked kernels from 3 ears of corn
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
½ cup extra-virgin olive oil
4 tablespoons minced fresh basil
½ cup finely chopped fresh tomato pulp
4 sun-dried tomatoes, minced
3 tablespoons minced fresh scallions
Salt and freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
53 grams carbs; 32 milligrams cholesterol; 464 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 4 grams fiber; 433 milligrams sodium; 13 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
- Step 2
Mix tortellini with corn and lemon peel.
- Step 3
Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
- Step 4
Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.
Private Notes
Comments
Double the sun dried tomatoes. Didnt have corn and didnt need tomato pulp. Added chopped castelvetrano olives. Was going to add mixed greens but I forgot them. This was a hit. Easy to follow and improvise.
Don’t skimp on the lemon zest! I add a splash of apple cider vinegar to my vinaigrette when I make it. Take or leave the fresh tomatoes, and you can add sliced black olives or artichoke hearts for more acidity. Do whatever you want, it’s a great base recipe. Most importantly, double or triple the sun dried tomatoes.
I followed the recipe as written but didn’t use all the dressing. It was light and delicious, a perfect summer meal. We had leftover roasted chicken on the side.
Quantity and ingredient help for others: 1 very large Roma tomato cored then pulped with box grater. 1 large lemon, zested then juiced. I used sun-dried tomatoes from a bag, not in oil. I did NOT bother to cook the corn, just cut it off the cob and mixed with the cooked tortellini. Makes for a great crunch is a time-saver. I was worried about the acidity for my particular guests and added 1TBSP honey to the lemon juice and evoo emulsified with a whisk in a small measuring cup. It was not too sweet. This is probably my favorite pasta salad. The next day it’s tasty but the scallions and basil colors aren’t as pretty. PS I’m not a huge fan when sun-dried tomato is the dominant flavor, and I found this to be subtle enough for me.
This recipe is due for a well-styled photo and recommendation in one of the cooking newsletters—it was quick and didn’t overheat the kitchen, and the result was delicious. I boiled a big pot of salted water and cooked the corn for just a couple of minutes before the tortellini went in, so it didn’t even make for many dishes to clean up after!
As someone with chronic illness, I’m frequently looking for ways to make recipes - even simple ones - a little bit quicker and easier. For this recipe, I substituted about half a jar of sun-dried tomato bruschetta for the sun-dried tomato, tomato pulp, and fresh basil. It made this recipe perfect for even the lowest energy days and was so delicious.