Tortellini Salad With Corn
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 25 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound cheese tortellini
- Cooked kernels from 3 ears of corn
- 1tablespoon grated lemon peel
- ¼cup fresh lemon juice
- ½cup extra-virgin olive oil
- 4tablespoons minced fresh basil
- ½cup finely chopped fresh tomato pulp
- 4sun-dried tomatoes, minced
- 3tablespoons minced fresh scallions
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
402 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 312 milligrams sodium
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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
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.
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.
I thought the consensus was don't rinse pasta if you want the sauce to cling. I did not rinse, just waited til it was room temp to toss it with pesto, then add asparagus and frozen peas along with the sundried tomatoes and scallions. Great base recipe on which to riff. Served chilled with a cold white wine on a warm day.
Really good! Lots of improv cause I didn’t have sun dried tomatoes. Skipped the other tomatoes too. Used quinoa pesto and added arugula and fresh diced heirloom tomatoes. Yummy!
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.
Advertisement