Tortellini-and-Tomato Salad

Do you cook the corn kernels?

Do you cook the fresh corn first?  Thanks 

LOVED IT. This made for a wonderful, light summer dinner "al fresco"! We enjoyed it out on the patio tonight with a glass of white wine. I made the recipe exactly as written with 2 small exceptions: 1 clove of garlic instead of 2, and a touch of lemon zest in the dressing. The only reason I scaled back on the garlic was because of some of the comments saying the garlic was too much. I think next time I'll just use 2 cloves - I didn't really feel like I could taste the garlic at all with 1, so 2 should be fine.

This was a great addition to our July 4th bbq, in place of a heavy, mayonnaise potato salad or cole slaw. This recipe really showcased the fresh corn, basil, and tomatoes. I served it slightly warm, though my husband preferred it cold the following day. I thought it was delicious either way. I did cut the amount of garlic in half, which resulted in the perfect dressing and flavor.

This is a Great Summer Meal. I used garden tomatoes since we have so many and I also added Chicken that I marinated over night in Italian Dressing. I have never used fresh corn on the cob like this and honestly that is what made this one of my new Favorites.I can't say enough about how Good this Dish is!

Yum! As is, this recipe is amazing. It is hard to stop eating it.

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Delicious and easy! For some reason, I couldn't get my hands on cheese tortellini, so I used mini cheese ravioli instead. I also used fresh corn cut off the cobs and regular grape tomatoes. I think next time I would cut back on the olive oil...it seemed just slightly on the oily side. Definitely great for a summer evening!

This recipe is absolutely delicious and incredibly easy to make!

Absolutely delicious and perfectly showcases sweet summer corn, tomatoes and basil! I had some of the leftovers cold the next day and while it was still good, I prefer it warm. Not for those who aren't fans of garlic.