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Tortellini-and-Tomato Salad

Photo: Beth Dreiling Hontzas
Hands-on time 20 mins
Total time 20 mins
Yield Makes 6 servings

Ingredients

  • 2 (9-oz.) packages refrigerated cheese-filled tortellini
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cups baby heirloom tomatoes, halved
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced green onions
  • 1/2 cup coarsely chopped fresh basil
  • Salt and pepper

How to Make It

  1. Prepare tortellini according to package directions.

    Cutting Corn of the Cob
  2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.