When the summer heat arrives, nothing hits the spot quite like a refreshing pasta salad. This Corn Pasta Salad with cheese tortellini, colorful veggies, and a tangy homemade dressing is perfect for cookouts, potlucks, or a light family dinner. It combines the sweetness of corn, the heartiness of pasta, and a burst of fresh garden vegetables—all tossed in a zesty white balsamic dressing.

Whether you’re looking for a quick side dish or a crowd-pleasing recipe, this pasta salad is bound to impress.

🌽 Corn Pasta Salad Recipe

Corn Pasta Salad

A refreshing and colorful pasta salad with cheese tortellini, fresh veggies, and a tangy homemade dressing—perfect for summer!

Ingredients

• 1 package (about 19 ounces) cheese tortellini (see note)
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 2 cups frozen corn, thawed
• 1 cup grape tomatoes, diced
• 1 red bell pepper, diced

For the Dressing:

• 1 tablespoon diced shallot
• 1 clove garlic, minced or pressed
• 1 tablespoon Dijon mustard
• ⅓ cup white balsamic vinegar
• ¾ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Italian seasoning

Instructions

1. Cook tortellini according to package instructions. Drain and let cool.
2. In a large bowl, combine zucchini, yellow squash, corn, tomatoes, and red pepper.
3. In a separate bowl, whisk together shallot, garlic, Dijon mustard, white balsamic vinegar, olive oil, salt, pepper, and Italian seasoning until smooth.
4. Add tortellini to the vegetable mixture, then pour the dressing over the top.
5. Toss until everything is well coated. Chill for at least 30 minutes before serving.

Notes

Use fresh corn when in season for even better flavor. You can also substitute the tortellini with rotini or penne pasta.

❓ FAQs About Corn Pasta Salad

Corn Pasta Salad

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• Author: Emily
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A refreshing and colorful pasta salad with cheese tortellini, fresh veggies, and a tangy homemade dressing—perfect for summer!

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Ingredients

Scale 1x2x3x

• • 1 package (about 19 ounces) cheese tortellini (see note)
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 2 cups frozen corn, thawed
  • 1 cup grape tomatoes, diced
  • 1 red bell pepper, diced

For the Dressing:

• 1 tablespoon diced shallot
• 1 clove garlic, minced or pressed
• 1 tablespoon Dijon mustard
• ⅓ cup white balsamic vinegar
• ¾ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Italian seasoning

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Instructions

1. Cook tortellini according to package instructions. Drain and let cool.
2. In a large bowl, combine zucchini, yellow squash, corn, tomatoes, and red pepper.
3. In a separate bowl, whisk together shallot, garlic, Dijon mustard, white balsamic vinegar, olive oil, salt, pepper, and Italian seasoning until smooth.
4. Add tortellini to the vegetable mixture, then pour the dressing over the top.
5. Toss until everything is well coated. Chill for at least 30 minutes before serving.

Notes

Use fresh corn when in season for even better flavor. You can also substitute the tortellini with rotini or penne pasta.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 25mg

Keywords: corn pasta salad, summer salad, tortellini salad, veggie pasta

✅ Conclusion

This Corn Pasta Salad with cheese tortellini is the perfect way to enjoy summer flavors in one refreshing dish. Easy to prepare, customizable, and bursting with freshness, it’s a guaranteed crowd-pleaser for barbecues, parties, or even meal prep.

👉 Try it today, and don’t forget to share your delicious creation with family and friends!