Description
A refreshing and colorful pasta salad with cheese tortellini, fresh veggies, and a tangy homemade dressing—perfect for summer!
Ingredients
Scale
- 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
- Cook tortellini according to package instructions. Drain and let cool.
- In a large bowl, combine zucchini, yellow squash, corn, tomatoes, and red pepper.
- In a separate bowl, whisk together shallot, garlic, Dijon mustard, white balsamic vinegar, olive oil, salt, pepper, and Italian seasoning until smooth.
- Add tortellini to the vegetable mixture, then pour the dressing over the top.
- 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