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Summer Tortellini Salad with Herby Vinaigrette

Servings: 4 people

Ingredients

For the vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1 tbsp honey
  • 1/2 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh dill
  • 1 tsp lemon zest

For the pasta salad

  • 20 oz cheese tortellini
  • 1 cup grape or cherry tomatoes, halved
  • 1 cup corn kernels (frozen or from a fresh ear of corn)
  • 1/2 cup mozzarella balls, halved, or cut into small bites
  • 1/4 cup grated parmesan cheese
  • a few fresh basil leaves, torn into small pieces

Instructions

  • Bring a large pot of water to a boil and cook the cheese tortellini according to package instructions. Once cooked, drain the pasta, and immediately run it under cold water to prevent it from cooking further. Let the tortellini sit to cool.
  • While you're waiting for the water to boil for your tortellini, make your herby vinaigrette. In a small bowl, combine the oil, honey, shallot, garlic, and fresh chopped oregano, thyme, and dill. Add in the lemon zest, then mix together. Set aside to let flavors combine.
  • If you are using frozen corn kernels, follow the package instructions to cook them. If using fresh corn kernels, simply cut the raw kernels from the ear of corn.
  • In a large bowl, add the cooled cooked tortellini, tomatoes, mozzarella, and corn. Add in the vinaigrette, a large handful of grated parmesan cheese and some hand-torn basil leaves. Stir gently to combine, and garnish with some extra cheese and basil.